Chicken Avocado Ranch Burritos 😋 😍
1 pound boneless, skinless funk shanks, cut into 1- inch gobbets *
(1.25- ounce) package taco seasoning
1 teaspoon olive oil painting
4 burrito- size flour tortillas, 10 elevation each
2 avocados, halved, hulled, planted and minced
mug tattered mozzarella rubbish
mug sour cream
mug Ranch dressing
1/4 mug diced fresh cilantro leaves
Heat olive oil painting in a large skillet over medium heat. Season funk shanks with taco seasoning. Add funk to the skillet and cook until golden, about 3- 4 twinkles; set away.
Heat tortillas according to package instructions.
Working one at a time, place funk, avocado, rubbish, sour cream, Ranch and cilantro in the center of each tortilla. Bring the nethermost edge of the tortilla tightly over the stuffing, folding in the sides. Continue rolling until the top of the tortilla is reached. Repeat with remaining tortillas.
toast a caff
visage over medium high heat. Add burritos and cook, pressing gently with a spatula, about 3- 4 twinkles per side, or until golden brown and the rubbish has melted. Serve incontinently.