Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, chili powder, cumin, garlic powder, salt, and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, salt and freshly ground black pepper
- In a small bowl, combine the sour cream and the dry ranch seasoning mix (or prepared ranch dressing). Stir until well combined and smooth. This creates the creamy, tangy base for your burritos. If you prefer a thinner consistency, you can add a tablespoon of milk or water.1/4 cup sour cream, 2 tablespoons dry ranch seasoning mix
- Warm the flour tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, or wrap them in damp paper towels and microwave for 30-45 seconds until pliable. This makes them easier to roll without tearing.8 large (10-inch) flour tortillas
- Lay a warm tortilla flat. Spread a generous spoonful of the ranch mixture across the center. Top with cooked chicken, shredded Monterey Jack cheese, shredded Cheddar cheese, cooked rice, and diced avocado. Sprinkle with fresh cilantro.8 large (10-inch) flour tortillas, 1/4 cup sour cream, 1 pound boneless, skinless chicken breasts, 1 cup shredded Monterey Jack cheese, 1 cup shredded Cheddar cheese, 1 cup cooled cooked rice, 1 ripe avocado, 1 cup chopped fresh cilantro
- To fold, bring the sides of the tortilla in, then fold the bottom edge up and over the filling, tucking it in tightly. Roll the burrito upwards to create a secure package. For an extra delicious touch and to seal the burritos, heat a clean skillet over medium heat. Place the burritos seam-side down in the skillet and cook for 2-3 minutes per side, until golden brown and the cheese is melted. If you're not grilling, simply wrap them tightly in foil or parchment paper.8 large (10-inch) flour tortillas
Notes
Refrigeration: Allow the assembled burritos to cool completely before storing. Wrap each burrito tightly in plastic wrap or aluminum foil to prevent them from drying out. Place the wrapped burritos in an airtight container or a resealable plastic bag. Chilled burritos will stay fresh in the refrigerator for up to 3 days.
Reheating: Oven Method (Recommended for best texture): Preheat your oven to 350°F (175°C). Place the wrapped burritos on a baking sheet and heat for 15-20 minutes, or until heated through and the cheese is melted. Skillet Method: Heat a lightly oiled skillet over medium heat. Place the burrito seam-side down and cook for 3-4 minutes until golden brown. Microwave Method: Wrap the burrito in a damp paper towel and microwave on high for 1-2 minutes, or until heated through.
Freezing: Wrap cooled burritos tightly in plastic wrap, then in aluminum foil. Place wrapped burritos in a freezer-safe bag or container. Frozen burritos will last for up to 2 months. To reheat from frozen, unwrap and bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until fully heated through.