Ingredients
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 ripe avocado, diced
- ½ cup shredded cheddar cheese (or Monterey Jack)
- ¼ cup ranch dressing
- ½ cup cooked rice (optional, for extra filling)
- ¼ cup chopped fresh cilantro (optional)
- 4 large flour tortillas
- Salt & pepper to taste
- Cooking spray or a little butter for toasting
Instructions
- In a large bowl, combine the shredded chicken, diced avocado, shredded cheese, ranch dressing, rice (if using), and cilantro. Season with salt and pepper to taste.
- Lay out the tortillas and divide the chicken mixture evenly among them.
- Roll each tortilla tightly into a burrito: fold in the sides, then roll from the bottom up.
- Heat a large skillet over medium heat and lightly coat with cooking spray or butter.
- Place the burritos seam side down in the skillet and cook for 2–3 minutes on each side, or until golden brown and the cheese is melted inside.
- Remove from skillet, slice in half if desired, and serve warm with extra ranch for dipping!
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