Chicken Avocado Ranch Burritos
A delightful wrap combining juicy chicken, creamy avocado, and zesty ranch dressing, perfect for a quick weeknight meal or a feast for friends.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Substitutions: rotisserie chicken for convenience or grilled tofu for a veggie option.
- 1 ripe avocado mashed avocado Try adding lime juice for a twist.
- 1/4 cup ranch dressing Opt for a low-fat version if desired.
- 1 cup shredded cheese Cheddar or Monterey Jack work wonderfully; consider dairy-free cheese for alternatives.
- 1 cup black beans Drained and rinsed. Substitutions: pinto beans or chickpeas.
- 1/2 cup corn Canned or frozen; fresh corn for an added crunch.
- 4 large flour tortillas Whole wheat or spinach tortillas are healthier alternatives.
- 1/2 cup diced tomatoes Fresh or canned.
- 1/4 cup green onions, sliced Optional: cilantro adds a fresh note.
Optional Sides
- Radishes, sliced
- Extra ranch dressing for dipping
- Fresh lime wedges
Instructions
Preparation
- In a large bowl, combine the shredded chicken, mashed avocado, ranch dressing, and half of your cheese. Gently fold the ingredients together until well mixed.
Assembly
- Lay a tortilla flat on a clean surface. Spoon a generous amount of the chicken mixture into the center. Top with black beans, corn, diced tomatoes, green onions, and the remaining cheese.
Rolling
- Fold in the sides of the tortilla, then roll it tightly from the bottom up to encase the filling.
Cooking
- Heat a large skillet over medium heat. Place the burritos seam-side down in the skillet. Cook for about 3–4 minutes per side until golden brown and crispy, and the cheese has melted.
Serving
- Serve your Chicken Avocado Ranch Burritos hot, optionally garnished with sliced radishes and lime wedges. Don’t forget extra ranch dressing for dipping!
Notes
To enhance the health quotient, consider using whole grain or cauliflower tortillas, replacing ranch with Greek yogurt, or adding leafy greens. Refrigerate leftovers for up to 3 days or freeze them for up to 3 months.