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Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 4 large whole wheat tortillas
- 1 ripe avocado, sliced
- 1/4 cup ranch dressing
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- Optional toppings: salsa, sour cream, shredded lettuce
Instructions
- Season chicken breasts with chili powder, cumin, garlic powder, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-8 minutes per side, or until cooked through. Let rest, then shred or dice.
- Warm tortillas according to package directions.
- Assemble burritos: Spread ranch dressing evenly over each tortilla.
- Layer with shredded chicken, sliced avocado, Monterey Jack cheese, and cilantro.
- Add any optional toppings.
- Fold in the sides of the tortilla, then tightly roll up from the bottom to create a burrito.
- Serve immediately or wrap tightly for meal prep.
Notes
- For meal prep, assemble burritos and wrap them tightly in foil or plastic wrap. Store in the refrigerator for up to 3 days.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the chicken seasoning.
- You can substitute Greek yogurt for some of the ranch dressing for a lighter, protein-boosted version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet cooking and Assembly
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 burrito
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 90 mg