Califonia Bountiful
Main Dish

Chicken and zucchini burritos with yogurt ranch dressing

Michael Poompan
Executive chef, Renaissance Long Beach Hotel, Long Beach

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Yogurt ranch dressing
1/2 medium onion, roughly chopped
1/4 cup buttermilk
32 oz. plain nonfat Greek yogurt
1 tbsp. dried oregano
1/4 tbsp. dried dill
1/4 tsp. salt

Chicken and zucchini burritos
1 cup cooked chicken pieces (see note)
1 cup zucchini strips (julienne slices)
1/2 cup yogurt ranch dressing
1/2 tsp. salt
1/4 tsp. black pepper
4 (10-inch) whole wheat tortillas


For yogurt ranch dressing: Blend onion and buttermilk in a blender until smooth. Place yogurt in a mixing bowl. Stir in onion mixture, herbs and salt. Set aside.

For burritos: Mix together chicken, zucchini, yogurt ranch dressing, salt and pepper. Divide mixture among the 4 tortillas. Roll tortilla over the mixture, fold in the sides and continue rolling to form the burrito. Cut in half to serve.

Notes: For chicken, you can use diced, cooked chicken breast or picked meat from a cooked whole chicken. Leftover yogurt ranch dressing can be stored in the refrigerator for approximately 1 week.

Serves 4

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