Ingredients
Equipment
Method
- Cut chicken breasts into strips, then season generously with taco seasoning, cumin, paprika, garlic powder, salt, and pepper, tossing to coat every piece evenly.
- Heat olive oil in a large skillet over medium-high heat and add seasoned chicken, cooking for 6-8 minutes until golden brown, crispy on the edges, and cooked through to 165°F, flipping occasionally.
- While chicken cooks, slice avocados, shred lettuce, dice tomatoes, and shred cheese if needed. Make sure avocados are perfectly ripe with slight give when pressed.
- Heat flour tortillas in a dry skillet over medium heat for about 30 seconds per side until warm and pliable, or wrap in damp paper towels and microwave for 15-20 seconds.
- Lay warm tortilla flat and add cheese down the center, then layer crispy chicken, sliced avocado, lettuce, tomatoes, and drizzle with ranch. Keep fillings centered with 2 inches space on sides.
- Fold sides in toward center, then fold bottom up over fillings and roll tightly away from you, tucking as you go. Cut in half diagonally and serve immediately with extra ranch or hot sauce.
Nutrition
Notes
Season the chicken well with taco spices before cooking or the burritos will be bland. Don't overfill the tortillas or they won't close properly. Use perfectly ripe avocados with slight give when pressed. Warm tortillas before assembling so they're pliable and won't tear. Store components separately for meal prep and assemble fresh for best texture.