4 Servings | Preparation : 15 mins | Cook Time: 15 mins
Ingredients
- 5 thigh (345 g) Chicken thigh ( cut into 1-inch chunks, bone and skin removed)
- 1 1/4 oz (35.4 g) Taco Seasoning Mild
- 1 tbsp (13.5 g) Olive oil Salad or cooking
- 4 serving (248 g) Burrito Flour Tortillas
- 2 fruit (402 g) Avocados Raw (Halved, peeled, seeded and diced)
- 1 cup (112 g) Mozzarella cheese shredded
- 1/4 cup (57.5 g) Sour cream Cultured
- 1/4 cup (58 g) Ranch dressing Salad dressing, Kraft brand
- 1/4 cup (4 g) Fresh cilantro Coriander leaves, Chopped leaves
Directions
- 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.
- Heat tortillas according to package instructions.
- 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.
- 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.
- Serve immediately.
Nutrition
- PERCENT CALORIES FROM
- Carbs 27%
- Protein 17%
- Fat 56%
- RECIPE TOTALS
- Calories 2719
- Carbs 190g
- Net carbs 158g
- Fibre 31g
- Fat 172g
- Protein 119g
- Sodium 5358mg
- Cholesterol 459mg
[…] Chicken and Avocado Ranch Burritos — HR cookery […]