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Crispy tortillas filled with creamy avocado-chicken, cheddar cheese, and ranch dressing. Ready in 15 minutes, perfect for lunch or meal prep.
Print Recipe
Course: Lunch
Cuisine: California
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups shredded cooked chicken
  • 1 avocado, diced
  • 120 g cheddar cheese, shredded
  • 60 ml Ranch dressing
  • 15 g fresh cilantro
  • ½ tsp garlic powder
  • 1 tbsp lime juice
  • 4 flour tortillas
  • 1 tbsp olive oil
  • optional extra cilantro for garnish
  • optional hot honey for drizzle

Equipment

  • Skillet
  • Wire Rack
  • knife
  • Spatula

Method
 

  1. Toss diced avocado in lime juice and pat dry.
  2. Mix shredded chicken with ranch and garlic powder. Fold in avocado, cheese, and cilantro. Chill 2 minutes.
  3. Warm tortillas in a dry skillet 20 seconds per side. Place ⅓ cup filling in center, fold sides, roll tightly with seam-side down, and chill 3 minutes.
  4. Heat olive oil in skillet. Grill burritos seam-side down 90 seconds per side until golden brown.
  5. Rest 2 minutes on a wire rack. Slice diagonally and garnish with cilantro. Optional: drizzle hot honey or add jalapeños.

Nutrition

Calories: 350kcalCarbohydrates: 25gProtein: 22gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 400mgPotassium: 600mgFiber: 6gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 180mgIron: 2mg

Notes

Toss avocado in lime juice to prevent browning. Chill burritos before grilling to maintain crispness and structure.

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