• 1 pound boneles s , s kinles s  chicken thighs , cut into 1-inch chunks *
  • 1 (1.25-ounce) package taco s eas oning
  • 1 tables poon olive oil
  • 4 burrito-s ize flour tortillas , 10 inches  each
  • 2 avocados , halved, peeled, s eeded and diced
  • 1 cup s hredded mozzarella chees e
  • 1/4 cup s our cream
  • 1/4 cup Ranch dres s ing
  • 1/4 cup chopped fres h cilantro leaves 


  1. Heat olive oil in a large s killet over medium heat. s eas on chicken thighs  with taco s eas oning. Add chicken to the s killet and cook until golden, about 3-4 minutes ; s et as ide.
  2. Heat tortillas  according to package ins tructions .
  3. Working one at a time, place chicken, avocado, chees e, s our cream, Ranch and cilantro in the center of each tortilla. Bring the bottom edge of the tortilla tightly over the filling, folding in the s ides . Continue rolling until the top of the tortilla is  reached. Repeat with remaining tortillas .
  4. Heat a grill pan over medium high heat. Add burritos  and cook, pres s ing gently with a s patula, about 3-4 minutes  per s ide, or until golden brown and the chees e has  melted.*
  5. s erve immediately.

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