INGREDENT
- 2 cups cooked chicken breast, shredded or chopped
- 1 large ripe avocado, diced
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1/2 cup cooked bacon bits (optional but delicious)
- 1/2 cup chopped tomatoes (or pico de gallo)
- 1/4 cup chopped fresh cilantro (optional)
- 4 large flour tortillas
- Salt and pepper to taste
- Butter or oil for grilling
Instructions
- Prepare the Filling:
In a large bowl, combine the cooked chicken, diced avocado, ranch dressing, shredded cheese, bacon bits (if using), chopped tomatoes, and cilantro. Mix gently to combine. Season with salt and pepper to taste. - Assemble the Burritos:
Lay out the tortillas on a clean surface. Divide the chicken mixture evenly between the tortillas. Fold in the sides and roll up each tortilla tightly to form burritos. - Grill the Burritos:
Heat a skillet over medium heat and lightly grease with butter or oil. Place the burritos seam side down and grill for 2–3 minutes per side, or until golden brown and crispy. - Serve:
Slice in half and serve warm with extra ranch dressing, salsa, or guacamole on the side.
Let me know if you want a no-cook version, air fryer instructions, or a spicy variation!