These Chicken and Avocado Ranch Burritos offer a perfect balance. They combine creamy, fresh, and savory flavors wrapped in a soft tortilla. Tender seasoned chicken pairs beautifully with creamy avocado. A drizzle of ranch dressing enhances the flavor, creating a burrito that is both satisfying and full of flavor.
Made with simple ingredients, these burritos are ideal for a quick lunch, easy dinner, or even meal prep. The ranch adds a tangy, herb touch that complements the richness of the avocado and the juiciness of the chicken. Whether you grill, bake, or simply wrap and enjoy, these burritos are a crowd-please for the whole family.
Packed with protein and healthy fats, they’re not only delicious but also filling and nourishing. Serve them warm with salsa, sour cream, or your favorite dipping sauce for a full Tex-Mex style meal.
What You Need to Make Chicken and Avocado Ranch Burritos
- 5 thigh (345 g) Chicken thigh ( cut into 1-inch chunks, bone and skin removed)
- 1 ¼ oz (35.4 g) Taco Seasoning
- 1 tbsp (13.5 g) Olive oil
- 4 serving (248 g) Burrito Flour Tortillas
- 2 fruit (402 g) Avocados Raw (Halved, peeled, seeded and diced)
- 1 cup (112 g) Mozzarella cheese shredded
- ¼ cup (57.5 g) Sour cream Cultured
- ¼ cup (58 g) Ranch dressing Salad dressing, Kraft brand
- ¼ cup (4 g) Fresh cilantro Coriander leaves, Chopped leaves
How to Make Chicken and Avocado Ranch Burritos
- Heat olive oil in a large skillet over medium heat.
- Season chicken thighs with taco seasoning.
- Add chicken to the skillet and cook until golden, about 3-4 minutes; set aside.
- Heat tortillas according to package instructions.
- Working one at a time, place chicken, avocado, cheese, sour cream, Ranch and cilantro in the center of each tortilla.
- Bring the bottom edge of the tortilla tightly over the filling, folding in the sides. Continue rolling until the top of the tortilla is reached. Repeat with remaining tortillas.
- Heat a grill pan over medium high heat.
- Add burritos and cook. Press gently with a spatula. Cook for about 3-4 minutes per side. Continue until they are golden brown and the cheese has melted.
- Serve promptly.
📝 Notes and Tips
- Tortilla size matters – Use large flour tortillas so you can fold and roll the burritos without them breaking.
- Avocado freshness – Add the avocado right before rolling to keep it from browning. A squeeze of lime helps preserve its color.
- Personalize easily – Add extras like black beans, corn, sautéed peppers, or shredded cheese for a heartier burrito.
- Meal prep tip – Wrap the burritos in foil or parchment paper. Refrigerate them for up to 3 days. Alternatively, freeze for up to 2 months.
- Reheating – For the best texture, reheat in a skillet or oven to keep the tortilla slightly crispy.
Video
❓ Frequently Asked Questions
1. Can I use rotisserie chicken for these burritos?
Yes! Rotisserie chicken is a great shortcut for this recipe. Just shred the chicken, season it lightly, and mix it with the ranch and avocado.
2. What type of ranch dressing works best?
You can use store-bought ranch for convenience or homemade ranch for a fresher, herb flavor. Both pair perfectly with avocado and chicken.
3. Can I make these burritos vegetarian?
Definitely! Swap the chicken for black beans, roasted veggies, or tofu while keeping the avocado and ranch for flavor.
4. How do I keep burritos from falling apart?
Warm the tortillas slightly before rolling – this makes them soft and flexible. Fold the sides in, then roll tightly from the bottom up.
5. Are these burritos freezer-friendly?
Yes, they freeze very well. Wrap each burrito tightly in foil or cling wrap, then store in a freezer bag. Thaw overnight in the fridge and reheat before serving.
Chicken and Avocado Ranch Burritos
These Chicken and Avocado Ranch Burritos are creamy, flavorful, and easy to make. Packed with juicy chicken, fresh avocado, and tangy ranch, they’re perfect for a quick family dinner or meal prep favorite!
Ingredients
- 5 thigh (345 g) Chicken thigh ( cut into 1-inch chunks, bone and skin removed)
- 1 ¼ oz (35.4 g) Taco Seasoning
- 1 tbsp (13.5 g) Olive oil
- 4 serving (248 g) Burrito Flour Tortillas
- 2 fruit (402 g) Avocados Raw (Halved, peeled, seeded and diced)
- 1 cup (112 g) Mozzarella cheese shredded
- ¼ cup (57.5 g) Sour cream Cultured
- ¼ cup (58 g) Ranch dressing Salad dressing
- ¼ cup (4 g) Fresh cilantro Coriander leaves, Chopped leaves
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken thighs with taco seasoning.
- Add chicken to the skillet and cook until golden, about 3-4 minutes; set aside.
- Heat tortillas according to package instructions.
- Working one at a time, place chicken, avocado, cheese, sour cream, Ranch and cilantro in the center of each tortilla.
- Bring the bottom edge of the tortilla tightly over the filling, folding in the sides. Continue rolling until the top of the tortilla is reached. Repeat with remaining tortillas.
- Heat a grill pan over medium high heat.
- Add burritos and cook. Press gently with a spatula. Cook for about 3-4 minutes per side. Continue until they are golden brown and the cheese has melted.
- Serve promptly.
Notes
- Tortilla size matters – Use large flour tortillas so you can fold and roll the burritos without them breaking.
- Avocado freshness – Add the avocado right before rolling to keep it from browning. A squeeze of lime helps preserve its color.
- Personalize easily – Add extras like black beans, corn, sautéed peppers, or shredded cheese for a heartier burrito.
- Meal prep tip – Wrap the burritos in foil or parchment paper. Refrigerate them for up to 3 days. Alternatively, freeze for up to 2 months.
- Reheating – For the best texture, reheat in a skillet or oven to keep the tortilla slightly crispy.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 578Total Fat: 33gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 219mgSodium: 640mgCarbohydrates: 28gFiber: 2gSugar: 0gProtein: 44g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
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