Ingredients

• 2 large boneless, skinless chicken breasts, cut into ½-inch pieces
• 1 cup diced onion
• 1 tablespoon butter
• 1 teaspoon Slap Ya Mama seasoning
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon red pepper flakes
• ½ cup chipotle ranch dressing
• ¼ cup avocado ranch dressing
• 10 large flour tortillas (burrito size)
• 1 (3.5 oz) package Santa Fe-style tortilla strips
• 8 oz shredded lettuce
• 3 Roma tomatoes, diced
• 3 cups shredded Colby Jack cheese
• 1 large avocado, diced

Instructions

1. Cook the Chicken:
   In a large skillet over medium-high heat, melt the butter. Add the diced chicken, onions, and seasonings (Slap Ya Mama, garlic powder, black pepper, and red pepper flakes). Stir everything together and cook until the chicken is fully cooked and no longer pink, and the onions are soft and translucent. Drain any excess liquid.
2. Add the Dressings:
   Pour in the chipotle ranch and avocado ranch dressings. Stir until the chicken is evenly coated. Let it simmer for a minute or two, then remove from heat.
3. Assemble the Burritos:
   Warm up the flour tortillas. To each tortilla, add a generous scoop of the chicken mixture, followed by shredded cheese, diced avocado, tomatoes, tortilla strips, and lettuce. Drizzle with extra dressing if desired.
4. Grill the Burritos:
   Fold each burrito tightly. Lightly spray a skillet or griddle with non-stick spray and heat over medium heat. Grill the burritos seam-side down until golden and crisp, then flip and grill the other side.
5. Serve:
   Remove from the skillet and serve hot. Enjoy!

• For a spicier kick, add extra chipotle ranch or a few dashes of hot sauce.
• Don’t skip grilling—this adds that crave-worthy crunch and helps the burrito stay sealed.

Nutrition

Calories: 451 kcal | Carbohydrates: 28g | Protein: 18g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 702mg | Potassium: 395mg | Fiber: 3g | Sugar: 4g | Calcium: 336mg | Iron: 2mg