High-Protein Chicken Burrito with Avocado Ranch

Heat a pan over medium-high heat and spray with cooking spray.

Add the pulled chicken to the pan and cook until almost fully heated through.

Add the taco seasoning to the chicken and mix well. Cook for another minute, then set aside.

To make the avocado ranch sauce, combine 57g Greek yogurt, avocado, lime juice, 10g ranch seasoning, garlic powder, salt, and water in a blender.

Blend until smooth and creamy. Set aside. Note: this recipe makes 4 servings of sauce.

To make the chipotle sauce, combine 20g Greek yogurt, 1g ranch seasoning, and sriracha in a small bowl. Mix until well combined.

For better melting, rinse the fat-free shredded cheddar cheese under cold water and pat completely dry with a paper towel.

Lay the tortilla flat and layer the seasoned chicken in the center.

Top the chicken with 1/4 of the avocado ranch sauce, the rinsed cheese, the chipotle sauce, shredded red cabbage, shredded lettuce, and pico de gallo.

Fold the burrito tightly, tucking in the sides.

Spray a clean pan with cooking spray and place the burrito seam-side down.

Cook on medium heat until lightly golden brown and crispy on both sides.

Serve immediately.