Creamy Buffalo Chicken Avocado Burritos

A New Southwestern Staple For Even The Pickiest of Eaters

Perfectly seared and golden on all sides.

Having friends and family over for a night of games and back yard fun is a great time to explore new recipes. This recipe is perfect for beginners because its got few ingredients, limited steps and takes very little prep to achieve. Of course occasions like this calls for something spectacular, so how can something so simple be so great?


Nobody likes a bland, under-seasoned dish. And a dish that people have eaten over and over again is unexciting and evokes little satisfaction. This dish boasts incredible flavor and a variety of textures from the crunchy, seared outer shell to the creamy texture of the perfectly ripe avocado. The bold buffalo sauce blends with the ranch to heat and cool your taste buds, instantly quelling the inner desire for a deliciously paired and cohesive dish.



2 medium or large flour tortillas
1 cup shredded chicken, pre-cooked  
1 avocado, cut in half and sliced
1/2 cup Sweet white corn, thawed
1/2 cup Mexican blend cheese
2 tsp Buffalo sauce of choice, separated
2 tsp Ranch sauce of choice, separated
1 Tbsp olive oil


1.) Heat the oil in a skillet or large flat pan over medium high heat.
2.) Spread 1 tsp of Buffalo on each tortilla in a line down the center.
3.) Add 1/2 cup shredded chicken in a line on top of the Buffalo sauce.
4.) Next, layer one-half of the avocado slices over top the chicken.
5.) Drizzle 1 tsp of ranch over the avocados on each tortilla.
6.) Sprinkle the sweet white corn and cheese on top, and roll up the burrito very tight and well.
7.) Lay each burrito in your skillet of hot oil FLAP SIDE DOWN first. This helps keep it held together. After about 30-45 seconds in the oil, flip each burrito and repeat to that side, and then both remaining sides as well.
Serve warm.
Makes two burritos.

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