Description
These Chicken Avocado Ranch Burritos are a delicious and satisfying meal featuring tender baked chicken seasoned with a blend of spices, creamy mashed avocado with lime, and a tangy ranch and sour cream sauce. Wrapped in warm flour tortillas and filled with shredded cheese, lettuce, tomatoes, and cilantro, these burritos offer a perfect balance of flavors and textures for a hearty lunch or dinner.
Ingredients
Scale
Chicken and Seasoning
- 2 large chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauces and Mixes
- 1/2 cup ranch dressing
- 1/2 cup sour cream
- 2 medium avocados
- 1 tablespoon lime juice
Fillings
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 4 large flour tortillas
- 1 cup lettuce, shredded
- 1/2 cup tomatoes, diced
- 1/4 cup cilantro, chopped
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the seasoned chicken breasts.
- Prepare the Chicken: Drizzle olive oil over both sides of the chicken breasts, then evenly sprinkle garlic powder, onion powder, paprika, ground cumin, salt, and black pepper onto them. Massage the seasoning into the chicken to coat thoroughly.
- Bake the Chicken: Place the chicken breasts on a baking sheet lined with parchment paper or aluminum foil. Bake in the preheated oven for 20-25 minutes until the internal temperature reaches 165°F (74°C).
- Prepare the Avocado Mixture: While the chicken bakes, slice the avocados, remove the pits, and scoop out the flesh. Mash the avocado until mostly smooth with small chunks remaining, then stir in lime juice to add flavor and prevent browning.
- Mix the Sauce: In a separate bowl, combine ranch dressing and sour cream until smooth and well blended.
- Shred the Chicken: Once baked, remove the chicken from the oven, let it rest briefly, then shred into bite-sized pieces using two forks.
- Warm the Tortillas: Heat the flour tortillas in the microwave for 15-20 seconds or briefly on a skillet over low heat, making them pliable for wrapping.
- Assemble the Burritos: Spread a generous layer of the ranch and sour cream mixture onto each tortilla, then add shredded chicken evenly down the center. Top the chicken with a spoonful of mashed avocado, followed by shredded cheddar and mozzarella cheeses, shredded lettuce, diced tomatoes, and chopped cilantro.
- Roll the Burritos: Fold the sides of each tortilla over the filling and roll tightly to form a burrito.
- Optional Crisping: To add a crispy texture, place each burrito seam-side down on a skillet over medium heat for a few minutes until the edges crisp up.
- Serve: Serve the burritos warm, with extra ranch dressing on the side if desired for dipping.
Notes
- Ensure the chicken reaches an internal temperature of 165°F for food safety.
- You can substitute sour cream with Greek yogurt for a healthier option.
- For extra spice, add a few dashes of hot sauce to the avocado or ranch mixture.
- To make it gluten-free, use gluten-free tortillas instead of flour tortillas.
- Leftover burritos can be refrigerated and reheated in a skillet or microwave.
