Prepare the Avocado Ranch Sauce: In a small food processor or blender, combine the avocado flesh, Greek yoghurt, mayonnaise, chives, dill, parsley, lemon juice, and garlic powder. Blend until completely smooth. Season with salt and pepper to your liking. If it’s too thick, you can add a tablespoon of water or milk to thin it out. Set aside.

Season the Chicken: In a medium bowl, toss the cubed chicken with the smoked paprika, garlic powder, onion powder, salt, and pepper until every piece is evenly coated.

Cook the Chicken: Heat the olive oil in a large frying pan over a medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, turning occasionally, until the chicken is cooked through and lightly browned on all sides. You can check if it’s cooked by cutting into the largest piece – there should be no pink meat.

Combine Chicken and Sauce: Remove the chicken from the heat and let it cool for a minute. Transfer it to a bowl and add about a third of the avocado ranch sauce. Stir gently to coat all the chicken pieces.

Warm the Tortillas: Warm the tortillas one by one in a dry frying pan over medium heat for about 20-30 seconds per side, or wrap them in a damp tea towel and microwave for 30-45 seconds. I find that warming the tortillas slightly makes them much more pliable and less likely to tear when you're rolling.

Assemble the Burritos: Lay a warm tortilla flat. Spoon a quarter of the saucy chicken mixture down the centre, leaving a border of about 5cm at the top and bottom. Top with a sprinkle of grated cheddar, some diced tomato, sliced red onion, and a handful of shredded lettuce. Drizzle with a little extra avocado ranch sauce if you like.

Roll the Burritos: To roll, fold the two sides of the tortilla inwards over the filling. Then, take the edge of the tortilla closest to you and pull it up and over the filling, tucking it in tightly. Continue to roll away from you until you have a neat, secure parcel. This technique is explained well on Serious Eats if you need a visual guide.

Sear (Optional but Recommended): Place the rolled burritos, seam-side down, back into the hot, dry frying pan. Cook over a medium heat for 1-2 minutes per side, until the outside is golden brown and the cheese inside gets gloriously melty. This step adds a fantastic texture. Serve immediately.