Chicken Avocado Ranch Burritos
Chicken Avocado Ranch Burritos offer a cheerful and comforting experience. Juicy spiced chicken combines with creamy avocado, tangy ranch, and a splash of salsa for a flavor that's both bold and easygoing.
Equipment
- Air Fryer
- Mixing Bowl
- Large Skillet
Ingredients
Ingredients
- 450 g Boneless, skinless chicken breasts
- 4 pieces Large flour tortillas 10 inches
- 1 piece Ripe avocado
- 150 g Shredded lettuce
- 60 g Shredded cheddar or pepper jack
- 120 ml Ranch dressing
- 120 ml Pico de gallo or salsa
- 15 ml Olive oil
- 5 g Chili powder
- 2 g Garlic powder
- 2 g Ground cumin
- 2 g Paprika
- Salt and pepper to taste
- Fresh cilantro for garnish optional
Instructions
- Start by trimming any excess fat from the chicken and slicing it into evenly sized strips. Toss the pieces with olive oil, chili powder, garlic powder, cumin, paprika, and a pinch of salt and pepper. Let the meat marinate for 15–20 minutes.
- While the chicken marinates, prepare the avocado by mashing it lightly with a fork and slicing it into thin strips just before assembly.
- Preheat the air fryer to 200°C.
- Arrange the marinated chicken in a single layer in the air fryer. Cook for 8–10 minutes, flipping halfway through, until the internal temperature reaches 74°C. Let the chicken rest for a couple of minutes before slicing or shredding.
- Warm the tortillas for about 15–20 seconds in a microwave or on a dry skillet. Spread a light coating of ranch on each tortilla, then layer the chicken, avocado, lettuce, cheese, and pico de gallo. Roll tightly and seal.
- Place the burritos seam-side down in the air fryer and lightly brush the outside with oil. Air-fry for 3–4 minutes until the tortillas are crisp and golden.
Notes
Tip: Avoid overfilling the burritos to prevent messy seams. Let the burritos rest after cooking for the best texture.