CHICKEN AND AVOCADO RANCH BURRITOS

Healthy Recipes, Dinner Recipes, Crockpot Recipes, Meatball Recipes, Easy Recipes, Chicken Recipes, Dessert Recipes, Keto Recipes, Instant Pot Recipes, Shrimp Recipes, Vegetarian Recipes, Casserole Recipes, Soup Recipes, Salad Recipes, Beef Recipes, Breakfast Recipes, Pasta Recipes, Food Recipes, Meatloaf Recipes, Pork Chop Recipes, Salmon Recipes, Clean Eating Recipes, Low Carb Recipes, Vegan Recipes, Smoothie Recipes, Slow Cooker Recipes, Steak Recipes, Potato Recipes, Fish Recipes, Asian Recipes, Cookie Recipes, Thanksgiving Recipes, Summer Recipes, Fall Recipes#healthyrecipeseasy#healthyrecipesdinnercleaneating#healthyrecipesdinner#healthyrecipesforpickyeaters#healthyrecipesvegetarian

Very tasty! We doubled the recipe (family of 5) so I have leftover meat I will totally use to stuff more boats this weekend!

Recipes Apdated From:gimmedelicious.com

INGREDIENTS:

• 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks*
• 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 (1.25-ounce) package taco seasoning
• 1/4 cup Ranch dressing
• 1/4 cup chopped fresh cilantro leaves

DIRECTIONS:

1. First, 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.
2. Then, Heat tortillas according to package instructions.
3. Working one at a time, place chicken, avocado, cheese, sour cream, Ranch and cilantro in the center of each tortilla. Bring the bottom edge of the tortilla tightly over the filling, folding in the sides. Continue rolling until the top of the tortilla is reached. Repeat with remaining tortillas.
4. Heat a grill pan over medium high heat. Add burritos and cook, pressing gently with a spatula, about 3-4 minutes per side, or until golden brown and the cheese has melted.*
5. Serve immediately.