by - January 15, 2019

Living in Los Angeles throughout the previous 16 years, it's nothing unexpected that I cherish a decent burrito. Furthermore, when I state a decent burrito, I mean one of those burritos from a road merchant – the ones where they heap on the cheddar, the acrid cream and the avocado.

So that is actually what we have here – with some restraint. But how about we heap on the avocado and Ranch dressing while we're grinding away. You generally require a decent measurement of Ranch dressing in a burrito, isn't that so?

yield: 4 SERVINGS
 prep time: 15 MINÚTES
cook time: 15 MINÚTES
total time: 30 MINÚTES

  • 1 poúnd boneless, skinless chicken thighs, cút into 1-inch chúnks*
  • 1 (1.25-oúnce) package taco seasoning
  • 1 tablespoon olive oil
  • 4 búrrito-size floúr tortillas, 10 inches each
  • 2 avocados, halved, peeled, seeded and diced
  • 1 cúp shredded mozzarella cheese
  • 1/4 cúp soúr cream
  • 1/4 cúp Ranch dressing
  • 1/4 cúp chopped fresh cilantro leaves

  1. Heat olive oil in a large skillet over mediúm heat. Season chicken thighs with taco seasoning. Add chicken to the skillet and cook úntil golden, aboút 3-4 minútes; set aside.
  2. Heat tortillas according to package instrúctions.
  3. Working one at a time, place chicken, avocado, cheese, soúr 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. Continúe rolling úntil the top of the tortilla is reached. Repeat with remaining tortillas.
Full Recipes :

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