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Chicken Avocado Ranch Burritos

These satisfying and flavorful burritos combine juicy chicken, creamy avocado, and tangy ranch, all wrapped in a toasty tortilla for a quick weeknight meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 500
Ingredients Method Notes

Ingredients
  

Burrito Filling
  • 2 cups shredded cooked chicken (poached, rotisserie, or grilled) Use leftover chicken for convenience.
  • 1 cup ranch dressing Can substitute with a homemade version using Greek yogurt.
  • 2 medium ripe avocados Mash or slice as preferred.
  • 1 cup shredded cheese (e.g., cheddar, Monterey Jack) Helps keep the burrito together.
  • 1 cup crunchy greens (like shredded lettuce or slaw) Add just before rolling to keep them fresh.
Tortillas
  • 4 large flour tortillas Whole wheat or gluten-free options can be used.

Method
 

Preparation
  1. Warm the tortillas in a dry pan or microwave for 10 seconds until flexible.
  2. In a bowl, combine the shredded chicken with the ranch dressing and a pinch of chili powder.
Assembly
  1. Layer the shredded cheese first on the warmed tortilla.
  2. Next, add the chicken mixture, followed by the mashed or sliced avocado.
  3. Top with the crunchy greens like lettuce or slaw.
  4. Fold in the sides of the tortilla and roll tightly away from you.
Cooking
  1. Place the rolled burrito seam-side down in a lightly oiled skillet over medium heat.
  2. Toast for 2 to 3 minutes on each side until golden and crisp.
  3. Allow the burrito to rest on a cutting board for one minute before slicing.

Notes

Keep each ingredient lightly seasoned for the best flavor. Feel free to customize with additional ingredients like black beans, corn, or spicy elements if desired.