Go Back
–+ servings
image of fresh ingredients arranged on white marble kitchen counter with clear glass bowls and rustic brown wooden kitchen sets under soft daylight
Benjamin

Chicken Avocado Ranch Burritos

These crispy chicken avocado ranch burritos combine richly flavored taco seasoned chicken with creamy avocado and tangy ranch, wrapped in a warm tortilla for the perfect weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Filling
  • 2 cups cooked shredded chicken leftover rotisserie or pre-cooked
  • 1 tbsp olive oil for searing if needed
  • 1 packet taco seasoning or homemade mix: 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder
  • 1/4 cup water or chicken broth to make sauce
For Assembly
  • 4-6 burrito-size flour tortillas large size for easy wrapping
  • 1 cup shredded cheese cheddar and Monterey Jack blend or mozzarella
  • 1/2 cup finely chopped red onion optional, for crunch
  • 1/4 cup chopped fresh cilantro and lime juice to taste
  • 2 ripe avocados diced
  • 1/2 cup ranch dressing or avocado ranch sauce
  • 1/2 cup sour cream or Greek yogurt for lighter option
  • 1 tbsp oil or butter for crisping burritos

Equipment

  • Large non-stick skillet
  • Small mixing bowl
  • Tongs or spatula

Method
 

Prepare the Chicken Filling (if not pre-cooked)
  1. If using raw chicken, dice 1 pound boneless skinless chicken thighs or breasts, season with salt, pepper, and half the taco seasoning. Heat olive oil in skillet over medium-high heat, cook chicken 5-7 minutes until browned and cooked through. Add remaining taco seasoning and water, simmer 2 minutes until saucy.
  2. If using pre-cooked chicken, simply reheat with taco seasoning and water if needed to coat.
Assemble the Avocado Ranch Sauce
  1. In a small bowl, mix ranch dressing and sour cream until combined. Optionally mash one avocado into the mixture for extra creaminess, keeping the other diced.
Assemble and Fold Burritos
  1. Lay a tortilla flat. Spread a thin layer of ranch-sour cream mixture in the center.
  2. Add 1/4 cup chicken, 1/4 cup cheese, diced avocado, onion, cilantro, and lime juice.
  3. Fold sides in, then roll tightly from bottom, tucking seam under. Repeat for all.
Crisp in Skillet
  1. Heat skillet with oil or butter over medium heat.
  2. Place burritos seam-side down, cook 2-3 minutes per side until golden and crispy.
  3. Slice diagonally and serve immediately.

Nutrition

Calories: 600kcalCarbohydrates: 45gProtein: 35gFat: 28g

Notes

For best results, use pre-shredded chicken to reduce time to 15 minutes. Store leftovers in fridge for 4 days or freeze uncooked burritos for 3 months. Reheat in oven at 375°F for 12-15 minutes to maintain crispness.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe