Meee tooo!

I’d love it!

@@DollarTreeDinners I’m making the breakfast crunchwraps for our breakfasts this week! So excited!

@@DollarTreeDinners I’ve tried to post the link multiple times 🤦🏼‍♀️ For the dressing: In a blender, mix: ½ avocado 1/8 cup buttermilk 1/8 cup ranch dressing 2 pinches of salt 2 tablespoons sour cream If you don’t have buttermilk or ranch, don’t fret. Pop down to the variations section below to see your options. Once the dressing is smooth, cover and place in the refrigerator. You won’t need it again until it’s time to assemble the burritos.

@@DollarTreeDinners 2. Mix seasonings for chicken and rice Mince three garlic cloves. Zest and juice one lime. Then set out medium bowls. In one, combine: 1. Two 8-oz cans of tomato sauce 2. 2 teaspoons white vinegar 3. 3 minced garlic cloves 4. 4 teaspoons chili powder 5. 1 teaspoon ground cumin 6. 2 teaspoons oregano 7. ½ teaspoon sugar 8. Salt and pepper to taste In the second medium bowl, combine: 1. 2 cups chicken broth 2. ¾ teaspoon salt 3. ¼ teaspoon ground black pepper 4. Zest and juice of the lime 5. 2 tablespoons chopped cilantro 6. ¼ teaspoon cumin 3. Cook the chicken Heat 1 tablespoon olive oil in large, deep pot. Add the chicken breasts and cook for 3 minutes on each side. Pour the tomato sauce mixture into the pot and bring to a boil. Turn down the heat and cover the pot. Let the chicken simmer for about 20 minutes or until the internal temperature reaches 165°F or 74°C. Once the chicken is simmering, melt ½ tablespoon of butter in a separate pot. Add 1 cup of rice to the hot pan and stir for 1 to 2 minutes in the melted butter. Then add your chicken broth mixture to this pot. Bring to a boil, reduce the heat, and cover. Let the rice cook for 15 minutes. Turn off the heat. Let the rice sit for 10 minutes, covered. When your chicken is cooked, remove the breasts from the sauce and shred them using two forks. Place the shredded meat back in the tomato sauce over a low flame. Let the chicken absorb the flavors for 5 minutes.

@@DollarTreeDinners Warm tortillas in the microwave or one at a time over the flame of your gas range. Lay out the tortillas. Spread a thin layer of ranch dressing directly on the tortilla. Top with chicken, rice, and shredded cheddar. Roll up and repeat with the remaining tortillas. Ingredients * 1 1/2 lbs boneless skinless chicken breasts * 1 tablespoon olive oil * 2 (8 ounce) cans tomato sauce * 2 teaspoons white vinegar * 3 garlic cloves (minced) * 4 teaspoons chili powder * 1 teaspoon ground cumin * 2 teaspoons oregano * ½ teaspoon sugar * salt and pepper (to taste) * 2 cups shredded cheddar cheese * 6 (10 inches) flour tortillas Avocado Ranch Dressing * 1/8 cup buttermilk * 1/8 cup ranch dressing * 1/2 avocado * 2 pinches salt * 2 tablespoons sour cream Cilantro Lime Rice * 1/2 tablespoon butter * 1 cup long-grain white rice * 2 cups chicken broth * 3/4 teaspoon salt * 1/4 teaspoon ground black pepper * juice and zest of 1 lime * 2 tablespoons chopped cilantro * 1/4 teaspoon cumin