Chicken Avocado Ranch Burrito Sandwich Recipe
Feel free to use boneless, skinless chicken thighs in place of chicken breasts. Store the leftovers in the refrigerator for up to four days. Serve with extra Ranch dressing if desired.
Servings: 4 servings
Ingredients
- 1 pound boneless skinless chicken breasts diced
- ½ cup Ranch dressing divided
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 4 burrito tortillas
- 2 avocados diced
- 1 cup shredded mozzarella cheese
- ½ bunch parsley chopped
- ½ bunch green onions sliced
Instructions
- Place the diced chicken together with half of the ranch and the cumin to abowl. Stir to combine and allow it to marinate for 20 minutes over thecounter.
- Heat the oil in a large skillet over medium heat.
- Cook the chicken in a single layer, until browned and cooked through.
- Divide the cooked chicken among your 4 tortillas, arranging it in the centerof each.
- Top with avocado, mozzarella, parsley and green onions.
- Roll the tortillas and cook in a preheated pan (over medium-low heat) forabout 3-4 minutes per side, or until golden.
Notes
- Feel free to use boneless, skinless chicken thighs in place of chicken breasts.
- Store the leftovers in the refrigerator for up to four days.
- Serve with extra Ranch dressing if desired.
- Stuff the burritos with extra veggies for more fiber and fresh flavors.
- Add some hot sauce to the Ranch to make things a little spicy.
Nutrition
Calories: 723kcal | Carbohydrates: 41g | Protein: 38g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 1031mg | Potassium: 1079mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1018IU | Vitamin C: 21mg | Calcium: 272mg | Iron: 4mg