Chicken and Avocado Ranch Burritos

These come together with just 15 min prep! You can also make this ahead of time and bake right before serving. SO EASY!

Living in Los Angeles for the last 16 years, it’s no surprise that I love a good burrito. And when I say a good burrito, I mean one of those burritos from a street vendor – the ones where they pile on the cheese, the sour cream and the avocado.

So that’s exactly what we have here – in moderation. Except let’s pile on the avocado and Ranch dressing while we’re at it. You always need a good dosage of Ranch dressing in a burrito, right?

And since it’s Memorial Day and all, go ahead and serve this up with a pitcher of margaritas.

Chicken and Avocado Ranch Burritos

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

These come together with just 15 min prep! You can also make this ahead of time and bake right before serving. SO EASY!

Ingredients:

• 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks*
• 1 (1.25-ounce) package taco seasoning
• 1 tablespoon olive oil
• 4 burrito-size flour tortillas, 10 inches each
• 2 avocados, halved, peeled, seeded and diced
• 1 cup shredded mozzarella cheese
• 1/4 cup sour cream
• 1/4 cup Ranch dressing
• 1/4 cup chopped fresh cilantro leaves

Directions:

1. Heat olive oil in a large skillet over medium heat. Season chicken thighs with taco seasoning. Add chicken to the skillet and cook until golden, about 3-4 minutes; set aside.

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