Chicken Avocado Ranch Burritos

Chicken Avocado Ranch Burritos bring together creamy avocado cool ranch and the savory comfort of shredded chicken all wrapped in a warm flour tortilla. This is the go-to recipe when I need something quick yet packed with flavor and fresh texture. It comes together in just fifteen minutes and feels just right for days when you crave something satisfying but do not want to spend hours in the kitchen.

On lazy weekends my family loves layering up their own burritos and each one tastes like a new twist every time. These even make great leftovers for lunch the next day.

Ingredients

• Cooked shredded chicken: adds hearty protein choose a rotisserie chicken for convenience or poach your own for tenderness
• Avocado: gives creamy texture and healthy fats select ripe avocados that give just a little when you press near the stem
• Ranch dressing: brings tang and creaminess use your favorite brand or make homemade for a fresher taste
• Diced tomatoes: add juicy bursts of flavor go for ripe cherry tomatoes for sweetness
• Red onion: sharp crunch and a hint of bite look for firm bright onions with no green shoots
• Fresh cilantro: brightens the filling with herbal notes buy vibrant bunches without wilting
• Lime juice: wakes up all the flavors roll the lime before juicing for maximum juice
• Salt and pepper: simply to taste fresh ground black pepper has the best flavor
• Flour tortillas: soft and easy to wrap choose large tortillas so everything tucks in nicely
• Shredded lettuce: brings cool crunch romaine or iceberg both work well
• Shredded cheddar cheese: gives melty richness buy a block and shred it yourself for the best melt
• Sour cream: optional but lovely for dipping use full fat for creaminess
• Salsa: classic tangy topper make your own or buy your favorite style

Step-by-Step Instructions

Prepare the Filling:

In a large mixing bowl combine cooked shredded chicken diced avocado ranch dressing diced tomatoes red onion chopped cilantro and freshly squeezed lime juice. Add salt and pepper. Gently mix everything using a large spoon so you do not mash the avocado just coat everything well.

Assemble the Burritos:

Lay one flour tortilla flat on a clean surface. Pile a generous handful of shredded lettuce in the middle then spoon some of the chicken mixture on top. Scatter with shredded cheddar cheese for a creamy and melty bite.

Roll the Burritos:

Fold the sides of the tortilla over the filling to keep it all inside then start from the bottom and roll it up tightly into a neat long burrito. Press gently as you roll so everything stays put.

Heat the Burritos:

Warm a large skillet or griddle over medium heat. Place the burritos seam side down in the pan. Toast for about one or two minutes per side until the outside is golden and lightly crisped. This seals the burrito and warms the inside just right.

Serve:

Transfer the hot burritos onto plates. Slice in half if you like and serve with generous dollops of sour cream and salsa on the side. Add your favorite chips or salad to round it out.

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Shredding my own rotisserie chicken always brings back childhood memories of my mom meal prepping for the school week. The fresh cilantro is always my favorite burst of flavor after the first bite.

Storage Tips

Wrap any leftover burritos tightly in foil or plastic wrap and store in the fridge for up to two days. To reheat unwrap and toast again in a dry skillet for a crisp exterior or use the microwave for a quick option if you are short on time.

Ingredient Substitutions

Swap ranch dressing for Greek yogurt and a squeeze of lemon if you want something lighter. Use Monterey Jack cheese instead of cheddar for a creamier melt. You can skip the chicken for black beans for a vegetarian twist without sacrificing heartiness.

Serving Suggestions

These chicken avocado ranch burritos pair perfectly with tortilla chips and homemade guacamole. For a more filling meal add a side of Mexican rice or a cucumber lime salad. I love serving agua fresca for a refreshing sip alongside.

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A Flavorful Twist on the Classic Burrito

This burrito is a nod to classic Tex Mex flavors but with a creamy ranch spin that feels at home at any lunch table. The mashed avocado and crisp lettuce elevate the texture while the lime brings every flavor together. It is a true crowd pleaser and has become my answer for impromptu dinners with friends.

Common Recipe Questions

→ How do I keep the burritos from getting soggy?

Allow the chicken mixture to cool before assembling and avoid overfilling with wet ingredients. Serve fresh for best texture.

→ Can I prepare these ahead of time?

Assemble ahead, but wait to heat until ready to serve. For best results, store the filling and tortillas separately.

→ What other proteins can I use?

Try cooked turkey, grilled shrimp, or seasoned tofu as alternatives for a different flavor profile.

→ Is there a substitute for ranch dressing?

Use Greek yogurt with herbs or a tangy vinaigrette for a lighter twist while keeping the flavor lively.

→ How can I add more spice?

Add sliced jalapeños, a dash of hot sauce, or spicy salsa inside or on the side to boost the heat.

→ What should I serve alongside?

Pair with tortilla chips, Mexican rice, cucumber-lime salad, or a refreshing agua fresca for a complete meal.