Ingredients:

  • 1 lb boneless skinless chicken breast, cut into strips
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 large (10-inch) flour tortillas
  • 1 cup shredded sharp cheddar cheese
  • 1 large ripe avocado, sliced or cubed
  • 1/2 cup refrigerated ranch dressing
  • 2 cups shredded romaine lettuce
  • 1 cup diced tomatoes

Instructions:

  1. Pat the chicken strips dry with a paper towel. Toss them in a bowl with olive oil and seasonings until evenly coated.
  2. Heat a skillet over medium-high heat and add the chicken. Cook for 3-5 minutes per side until the edges are golden brown and the center is no longer pink. Remove from heat and let it rest for 2 minutes.
  3. Dice the tomatoes and slice the avocado. Ensure romaine lettuce is dried thoroughly.
  4. Lay a tortilla flat. Sprinkle a handful of cheese in the center, followed by the seared chicken, lettuce, tomatoes, and avocado. Drizzle 2 tablespoons of ranch dressing over the top.
  5. Fold the sides of the tortilla inward and roll tightly from the bottom up.
  6. Place the burritos seam-side down in the skillet used for the chicken. Press down lightly with a spatula for 1-2 minutes per side until the tortilla is toasted and deep golden brown.