Ingredients
Scale
- Chicken Marinade-
- 1 fresh tomatillo
- 1 white onion, cut into quarters
- ½ fresh Anaheim Green Chile, seeds and veins removed
- 3 cloves fresh garlic
- 2 tsp olive oil
- 1 ½ tablespoon fresh lemon juice
- ½ cup chicken broth
- 1 teaspoon salt
- 2 teaspoon sugar
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- 2 Tablespoon fresh chopped cilantro
- 1 Tablespoon fresh chopped parsley
- 4 large boneless, skinless chicken breasts
- Avocado-Ranch Dressing-
- 1/8 cup ranch dressing
- 1/8 cup buttermilk
- ½ avocado
- 2 pinches salt
- 2 tablespoons sour cream
- Other-
- 1 cup prepared guacamole
- 1 cup prepared pico de gallo
- Shredded Colby-jack cheese
- 2 cups chopped romaine lettuce
- Sour cream
- 8 large flour tortillas
Instructions
- In a blender combine all of the ingredients for the marinade. Process until smooth and pour into a large zip lock bag.
- Add the chicken breasts and seal the bag. Place into the refrigerator and allow the chicken to marinate for at least 8 hours.
- In a blender combine avocado, ranch dressing, buttermilk, salt, and sour cream. Blend until smooth. Cover and refrigerate until needed.
- Lightly grease the grates of an outdoor grill. Heat the grill to medium-high. Remove the chicken breasts from the marinade and place onto the grill. Cook, turning at least once, for about 5-6 minutes per side or until fully cooked (the internal temperature has reached 165 degrees F.). Remove the chicken from the grill and slice it into thin strips.
- Spread a little of the avocado ranch dressing onto the center of a tortilla. Add some romaine lettuce, some of the grilled chicken pieces, add on some cheese and a little guacamole, sour cream and pico. Roll up into a burrito.