Ingredients
For the Burritos:
2 cups cooked, shredded boneless, skinless chicken breasts
1 ripe avocado, diced
1 cup black beans, drained and rinsed
1 cup shredded lettuce
1 cup shredded cheddar or Monterey Jack cheese
4 large flour tortillas
1 cup sautéed bell peppers (optional)
For the Ranch Sauce:
½ cup ranch dressing
2 tablespoons fresh cilantro, chopped
1 tablespoon lime juice
½ teaspoon garlic powder
Salt and black pepper, to taste
For Garnish:
Fresh cilantro, chopped (optional)
Lime wedges
Instructions
Make the Ranch Sauce: In a small bowl, combine ranch dressing, chopped cilantro, lime juice, garlic powder, salt, and black pepper. Mix well and set aside.
Warm the Tortillas: Heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds per side until soft and pliable. Keep them covered to retain warmth.
Assemble the Burritos: Lay a warm tortilla flat. Layer with shredded chicken, diced avocado, black beans, shredded lettuce, cheese, and sautéed bell peppers (if using). Drizzle with the prepared ranch sauce.
Roll the Burritos: Fold the sides of the tortilla inward, then tightly roll from the bottom to secure the filling. Repeat with the remaining tortillas.
