Description
Experience juicy shredded chicken, creamy avocado, and zesty ranch wrapped in a warm tortilla. This easy skillet-cooked burrito offers a flavor explosion! Full instructions & nutrition details inside.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 8 large flour tortillas (10-inch)
- 2 ripe avocados
- 1/2 cup ranch dressing
- 1 cup shredded Colby Jack cheese
- 1/2 cup chopped romaine lettuce
- 1 tbsp olive oil
- 1 tsp taco seasoning
Instructions
- Step 1: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sprinkle with taco seasoning. Cook for 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove from skillet, let cool slightly, then shred the chicken using two forks.
- Step 2: While the chicken cooks, prepare the avocados. Cut each avocado in half, remove the pit, scoop out the flesh, and mash it gently with a fork in a small bowl, or slice it if preferred. Chop the romaine lettuce.
- Step 3: Warm the flour tortillas. You can do this by heating them one at a time in a dry skillet for 15-20 seconds per side until soft and pliable, or microwave them stacked between damp paper towels for 30-60 seconds.
- Step 4: To assemble the burritos, lay out a warm tortilla. Spread a spoonful of mashed or sliced avocado down the center, then add a generous portion of shredded chicken, a sprinkle of shredded Colby Jack cheese, and some chopped romaine lettuce. Drizzle with 1 tablespoon of ranch dressing.
- Step 5: Fold in the sides of the tortilla, then tightly roll it up from the bottom to create a compact burrito. Repeat with the remaining ingredients. Serve immediately, or for a crispier burrito, you can lightly pan-fry each side in a dry skillet for 1-2 minutes until golden brown.
Notes
- For the best fresh taste, store avocado and lettuce separately until assembly, or enjoy assembled burritos within 24 hours to prevent sogginess and avocado browning.
- If you have leftover burritos, pan-fry them lightly in a dry skillet for 2-3 minutes per side until warmed through and golden for that delicious crispy exterior, which is far superior to microwaving.
- Elevate your burrito experience by serving these alongside a vibrant pico de gallo or a zesty corn and black bean salad, or offer extra ranch dressing and hot sauce for those who like an extra kick.
- To prevent your mashed avocado from browning too quickly, add a small squeeze of lime or lemon juice before spreading it onto the tortillas; it also adds a lovely bright zing that complements the ranch perfectly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 large burrito (~350g)
- Calories: 780
- Sodium: 1550mg
- Fat: 48g
- Saturated Fat: 14g
- Trans Fat: 0.1g
- Fiber: 6g
- Protein: 120µg