Ingredients:

  • 1 lb (450g) boneless skinless chicken breast, diced into ½-inch cubes
  • 1 tbsp (15ml) olive oil
  • 1 tsp (2g) garlic powder
  • 1 tsp (2g) smoked paprika
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 4 large (approx. 10-inch) flour tortillas
  • 1 cup (115g) shredded sharp cheddar cheese
  • 1 large (150g) ripe avocado, sliced or diced
  • ¼ cup (60ml) refrigerated ranch dressing
  • 2 cups (60g) shredded romaine lettuce
  • ½ cup (75g) diced tomatoes
  • 2 tbsp (8g) fresh cilantro, chopped

Instructions:

  1. Prep the Pan. Heat the olive oil in a large non stick skillet over medium high heat. Wait until the oil shimmers to ensure the chicken sears rather than steams.
  2. Season the Protein. Toss the diced chicken breast with garlic powder, smoked paprika, salt, and pepper. Note: Doing this in a bowl first ensures every cube is coated.
  3. Sauté the Chicken. Add the chicken to the pan and sauté for 6-8 minutes. Cook until the meat is opaque and has a deep mahogany color. Remove from heat and let it rest for 2 minutes on a plate.
  4. Prepare Fresh Layers. While the chicken rests, slice your avocado and dice the tomatoes. Pat the romaine lettuce dry with a paper towel to prevent any excess water from soaking the tortilla.
  5. Build the Base. Lay each tortilla flat. Start by sprinkling a generous handful of shredded cheddar cheese in the center.
  6. Layer the Filling. Place the seasoned chicken over the cheese, then add a drizzle of ranch dressing. Follow with the avocado slices, diced tomatoes, lettuce, and a sprinkle of chopped cilantro.
  7. The Roll. Fold the left and right sides inward about 2 inches, then roll the tortilla tightly from the bottom up. Note: Keep it tight so the filling doesn't shift during the sear.
  8. The Final Sear. Place the burritos seam side down in the skillet. Add a teaspoon of oil if the pan is dry. Sear for 1-2 minutes per side until the tortilla is golden brown and crisp.