These Chicken Avocado Ranch Burritos come together fast and taste fresh and creamy. The tender shredded chicken, ripe avocado, and tangy ranch blend into a smooth, savory filling with melty cheese and crisp lettuce for crunch. If you enjoy ranchy, handheld meals, you might also like this tasty ranch quesadilla recipe with chicken, beef, and bacon for another quick weeknight idea.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 5 minutes (optional warming)
- Total Time: 15 minutes
- Servings: 4 burritos
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 790 kcal
- Protein: 31 g
- Carbohydrates: 35 g
- Fat: 54 g
- Fiber: 6 g
- Sugar: 4 g
- Sodium: 1,050 mg
Why Make This Chicken Avocado Ranch Burritos
This recipe is fast, satisfying, and full of contrast: creamy avocado and ranch, warm melty cheese, and bright, crunchy lettuce and tomato. It works great for quick lunches, easy dinners, or packed meals for busy days. The flavors are familiar and crowd-pleasing, and the burritos travel well when wrapped in foil.
How to Make Chicken Avocado Ranch Burritos
You’ll assemble rather than cook, so it’s perfect when you have leftover chicken. The steps are simple: prep ingredients, mix the filling, warm tortillas if you like, then roll and serve. The result is creamy, tangy, and a little crunchy in every bite.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 ripe avocado, diced
- 1 cup ranch dressing
- 1 cup shredded cheese (cheddar or Mexican blend)
- 4 large tortillas
- 1 cup lettuce, shredded
- 1/2 cup tomatoes, diced
- Salt and pepper to taste
Directions:
Step 1: Preparation
Gather all ingredients. Shred the cooked chicken and dice the avocado and tomatoes. Lay out a clean work surface and warm the tortillas briefly in a dry skillet or microwave for 10–15 seconds to make them more pliable.
Step 2: Mixing
In a large bowl, combine the shredded chicken, diced avocado, ranch dressing, and shredded cheese. Mix gently until everything is evenly coated and the avocado pieces are distributed without being mashed.
Step 3: Assembly
Lay out the warmed tortillas. Evenly distribute the chicken mixture onto the center of each tortilla. Top each with shredded lettuce and diced tomatoes. Season lightly with salt and pepper to taste.
Step 4: Finishing
Fold in the sides of each tortilla and roll tightly to form burritos. Serve immediately to enjoy the warm, melty cheese and fresh avocado, or wrap each burrito in foil and refrigerate for later. If you prefer a crisp outside, place wrapped burritos seam-side down in a hot skillet for 1–2 minutes per side to brown.
How to Serve Chicken Avocado Ranch Burritos
Serve these burritos hot or cold. Pair with a simple side salad, tortilla chips, or a cup of black beans. Add a squeeze of lime for brightness or a drizzle of hot sauce for heat. They work well at picnics, lunchboxes, or casual dinners.
How to Store Chicken Avocado Ranch Burritos
- Refrigerator: Wrap each burrito tightly in foil or plastic wrap and store in an airtight container for up to 3 days. Note: avocado may darken slightly; a squeeze of lime helps slow browning.
- Freezer: Wrap burritos in foil and place in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F (175°C) for 15–20 minutes or in a skillet until heated through.
- Reheating: For best texture, reheat wrapped burritos in a skillet or oven to keep the tortilla crisp rather than soggy.
Expert Tips for Perfect Chicken Avocado Ranch Burritos
- Use warm tortillas: Warming makes them flexible and less likely to tear when rolling.
- Keep avocado chunky: Small chunks give creamy pockets, not mush. Mix gently to avoid mashing.
- Balance salt: Ranch and cheese add sodium; season the final assembled burrito lightly and taste first.
- Add texture: Toasted corn or black beans add a nice bite and extra fiber.
- Prevent sogginess: Pat tomatoes dry or use pico de gallo drained of excess liquid when making ahead.
- Make it portable: Wrap tightly in foil; press slightly to compress ingredients for easier eating on the go.
Delicious Variations
- Grilled Chicken: Use sliced grilled chicken with a little char for smoky flavor.
- Spicy Ranch: Mix ranch with Sriracha or chipotle powder for a spicy kick.
- Veggie-Forward: Swap chicken for seasoned black beans and add roasted peppers for a vegetarian option.
- Breakfast Burrito: Add scrambled eggs and swap ranch for a chipotle mayo for a morning twist.
- Mediterranean Twist: Replace ranch with tzatziki and add cucumber and feta for a tangy change.
Frequently Asked Questions
Q: Can I use store-bought rotisserie chicken?
A: Yes. Rotisserie chicken works great and saves time. Remove skin and shred the meat before mixing.
Q: Will the avocado turn brown if I make these ahead?
A: Avocado will darken over time. To slow browning, toss avocado with a little lime juice and store burritos tightly wrapped. They’re best eaten within 24–48 hours for peak color.
Q: Can I freeze assembled burritos?
A: Yes. Wrap each burrito tightly in foil and put in a freezer bag. Freeze up to 2 months. Thaw in the fridge overnight and reheat in an oven or skillet.
Q: How can I lower the calories or fat?
A: Use light ranch or Greek yogurt mixed with herbs instead of full-fat ranch. Swap full-fat cheese for a reduced-fat variety and use smaller tortillas.
Q: Are these safe for kids?
A: Yes. They’re mild and creamy, which many kids enjoy. Omit any hot sauce and cut the burritos in halves or small slices for little hands.
Q: Can I add rice or beans to bulk them up?
A: Absolutely. Add cooked rice or black beans to the chicken mixture for more fiber and a heartier meal. Keep the mix drained to avoid soggy tortillas.
Conclusion
These Chicken Avocado Ranch Burritos are an easy, creamy, and satisfying meal you can make in minutes. They offer comforting, familiar flavors with fresh textures and are perfect for quick dinners, packed lunches, or simple entertaining. For another fresh take on avocado and ranch in a handheld meal, check this Avocado Ranch Chicken Burrito Wraps – Gimme Delicious recipe for inspiration. Enjoy making these — they’re quick, tasty, and very forgiving for substitutions.
Print
Chicken Avocado Ranch Burritos
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: None
Description
These Chicken Avocado Ranch Burritos are quick to assemble, filled with creamy avocado, tangy ranch dressing, and tender shredded chicken for a satisfying meal.
Ingredients
- 2 cups cooked chicken, shredded
- 1 ripe avocado, diced
- 1 cup ranch dressing
- 1 cup shredded cheese (cheddar or Mexican blend)
- 4 large tortillas
- 1 cup lettuce, shredded
- 1/2 cup tomatoes, diced
- Salt and pepper to taste
Instructions
- Preparation: Gather all ingredients. Shred the cooked chicken and dice the avocado and tomatoes. Warm the tortillas briefly in a dry skillet or microwave for 10–15 seconds.
- Mixing: In a large bowl, combine the shredded chicken, diced avocado, ranch dressing, and shredded cheese. Mix gently until evenly coated.
- Assembly: Lay out the warmed tortillas. Evenly distribute the chicken mixture onto the center of each tortilla. Top with shredded lettuce and diced tomatoes. Season with salt and pepper.
- Finishing: Fold in the sides of each tortilla and roll tightly to form burritos. Serve immediately or wrap in foil for later. For a crisp outside, brown in a skillet for 1–2 minutes per side.
Notes
Wrap tightly in foil or plastic wrap to store. Avocado may darken; a squeeze of lime helps slow browning. Can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Assembling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 790
- Sugar: 4g
- Sodium: 1050mg
- Fat: 54g
- Saturated Fat: 20g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 31g
- Cholesterol: 80mg
