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In a large bowl, combine the shredded chicken with ranch dressing, mixing well until the chicken is evenly coated.
Gently fold in the diced avocado, shredded lettuce, and diced tomatoes. Season with salt and pepper to taste.
Warm the flour tortillas slightly in a dry pan or microwave to make them pliable.
Spoon an equal amount of the chicken mixture onto each tortilla. If desired, sprinkle shredded cheddar cheese and chopped cilantro on top.
Fold the sides over and roll the tortillas tightly to form burritos.
Serve immediately or wrap in foil for later enjoyment.
Serving and storage tips:
Serve with salsa, sour cream, or extra ranch dressing on the side.
Burritos are best eaten fresh but can be stored in the refrigerator for up to 24 hours.
To reheat, unwrap foil and warm in an oven or toaster oven until heated through.
Variations:
Substitute ranch dressing with a spicy chipotle sauce for a smoky kick.
Add black beans or corn for extra texture and flavor.
Use whole wheat or gluten-free tortillas for dietary preferences.
FAQ:
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works perfectly and saves preparation time.
Is it possible to make these burritos vegan?
You can replace chicken with seasoned tofu or chickpeas and use vegan ranch dressing and tortillas.
How do I prevent the burritos from becoming soggy?
Add the avocado and tomatoes just before serving or wrap tightly and eat soon after preparation.
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