All you need is chicken breasts, flour tortilla, chicken broth, cheese, and sour cream. You can also add your favorite toppings but we recommend a simple burger patty and melted cheese or sour cream.
Mix avocado, ranch dressing, buttermilk, salt, and sour cream together in a blender. Make sure the mixture is smooth. When needed, cover and refrigerate.
Over medium-high heat, heat the oil in a large skillet. On one side, cook the chicken breasts for 3 minutes, then flip and cook for 3 minutes more.
To the tomato sauce mixture, add the water and bring to a boil. Until the chicken is fully cooked (the internal temperature has reached 165 degrees F), reduce heat and simmer, covered, for about 20 minutes.
To shred the chicken, place it on a cutting board and use two forks to do so. In the same pan, add the sauce and the chicken, and cook for about five more minutes.
Put the butter in a medium saucepan and melt it. For 1-2 minutes, add the rice and stir. You can also add salt, pepper, zest and lime juice, cilantro, and cumin to the chicken broth.
Boil for a few minutes. During the last 15-16 minutes of cooking, reduce the heat, cover, and cook. Let the rice sit covered for 10 minutes after removing it from the heat.
In a microwave, warm the tortillas. To prepare the tortillas, spread a thin layer of ranch dressing in the center. Place some of the chicken over the ranch, then top with some of the rice and cheddar cheese.
Make sure the burrito is rolled up tightly. Continue rolling up the burritos until all of them are rolled up.