Chicken Avocado Ranch Burritos Recipe – Quick & Easy!

Chicken Avocado Ranch Burritos

Oh my goodness, you are in for a treat with these Chicken Avocado Ranch Burritos! I’m so excited to share this recipe because it’s truly a game-changer for busy weeknights, or any night when you’re craving something incredibly satisfying and packed with flavor. What makes these burritos so special, you ask? It’s that magical trifecta: succulent chicken, rich and creamy avocado, and the irresistible zesty kick of ranch dressing, all wrapped up in a warm, soft tortilla.

I know you’re going to absolutely adore this recipe because it’s not just unbelievably delicious; it’s also wonderfully simple to throw together. Imagine sinking your teeth into a perfectly balanced bite where juicy, seasoned chicken meets the smooth, buttery texture of fresh avocado, all brightened by your favorite ranch. It’s comfort food elevated, incredibly fresh, and totally customizable to your liking. Whether you’re feeding a family or just yourself, these burritos are guaranteed to become a new favorite in your rotation.

So, what exactly are we diving into? We’re talking about a vibrant, hearty burrito featuring tender chicken (often shredded or diced), luscious avocado slices or a creamy avocado mash, a generous drizzle of tangy ranch, and usually some extra goodies like shredded cheese, crisp lettuce, or diced tomatoes, all nestled cozily inside a warm flour tortilla. It’s a full meal in a handheld package, bursting with freshness and incredible taste that will have you coming back for more!

Ingredient Notes

Crafting the perfect Chicken Avocado Ranch Burrito starts with understanding our key ingredients. These burritos are a celebration of creamy, savory, and fresh flavors, and choosing the right components makes all the difference. I love how versatile this recipe is, allowing for quick dinner solutions or a fantastic make-ahead meal prep.

• Cooked Chicken: The star of our show! I typically use about 2-3 cups of shredded or diced cooked chicken breast. Rotisserie chicken is an absolute lifesaver here – it’s already seasoned and fall-apart tender. You can also boil, bake, or pan-fry chicken breasts or thighs and then shred them yourself.
• Avocado: You’ll want about 2 ripe avocados, mashed or diced. Look for avocados that yield slightly to gentle pressure. They bring that wonderful creamy texture and healthy fats to the burrito. If your avocados aren’t perfectly ripe or you’re short on time, a good quality pre-made guacamole works wonderfully as a substitute.
• Ranch Dressing: This is where the “Ranch” in Chicken Avocado Ranch Burrito comes from! About ½ cup of your favorite creamy ranch dressing is perfect. Whether you prefer store-bought or a homemade version, it provides a fantastic tangy, herby base. If you’re out of ranch, a mix of sour cream or plain Greek yogurt with some dried dill, chives, garlic powder, and onion powder can create a similar flavor profile.
• Large Tortillas: I use 8-10 large (burrito-sized, about 10-inch) flour tortillas. They need to be flexible enough to hold all our delicious fillings without tearing. Warming them slightly before assembly can prevent cracking. If you’re looking for an alternative, whole wheat tortillas or even gluten-free options work great.
• Shredded Cheese: About 1-1½ cups of shredded cheese. A Mexican blend, Colby Jack, or Monterey Jack are all excellent choices, melting beautifully. Cheddar or even a mild provolone could also work in a pinch.
• Optional Add-ins: This is where you can truly customize! I often add ½ cup of canned black beans (rinsed and drained), ½ cup of corn (fresh, frozen, or canned), some finely chopped red onion, or even a handful of fresh cilantro for extra zing. For a bit of crunch, shredded lettuce or finely diced bell peppers are great additions.
• Substitutions: For the chicken, you can easily use cooked ground chicken or turkey. If you prefer a red meat option, cooked, seasoned ground beef or shredded beef would also be delicious, though it would change the flavor profile slightly from the classic chicken version.

Step-by-Step Instructions

Let’s get those delicious Chicken Avocado Ranch Burritos assembled! The beauty of this recipe is its simplicity and how quickly it comes together, especially if you have your chicken already cooked. I find that getting all my ingredients prepped and laid out before I start assembling makes the whole process smoother and more enjoyable.

1. Prepare Your Chicken: If your chicken isn’t already cooked and shredded or diced, now’s the time! I usually boil two chicken breasts for about 15-20 minutes until cooked through, then shred them with two forks or dice them into small pieces. You’ll want about 2-3 cups. Place the chicken in a medium bowl.
2. Mash the Avocado: In a separate bowl, scoop out the flesh of your ripe avocados. Using a fork, mash them to your desired consistency – I like mine slightly chunky for texture. You can season this with a pinch of salt and a squeeze of lime juice to keep it fresh and bright.
3. Combine Chicken and Ranch: Add the ½ cup of ranch dressing to the bowl with your cooked chicken. Stir everything together until the chicken is thoroughly coated. This ensures every bite has that creamy, tangy ranch flavor we love.
4. Warm the Tortillas: This is a crucial step for flexible, tear-free burritos! You can warm your tortillas in a few ways:
   • Microwave: Stack a few tortillas, wrap them in a damp paper towel, and microwave for 20-30 seconds until warm and pliable.
   • Dry Skillet: Heat a dry skillet over medium heat and warm each tortilla for about 15-20 seconds per side until soft.
   • Oven: Wrap a stack of tortillas in foil and warm in a 300°F (150°C) oven for about 5-10 minutes.

   Keep them warm until ready to assemble.

5. Assemble Your Burritos: Lay a warm tortilla flat on a clean surface.
   • First, spread a generous layer (about 2 tablespoons) of the mashed avocado down the center of the tortilla, leaving about an inch clear on each side.
   • Next, spoon about ¼ to ⅓ cup of the ranch-coated chicken mixture over the avocado.
   • Sprinkle about 2 tablespoons of shredded cheese over the chicken.
   • If using, add any optional fillings like black beans, corn, or cilantro on top.
6. Roll ’em Up: This takes a little practice but is easy once you get the hang of it!
   • Fold the two opposite sides (the ones parallel to the filling strip) of the tortilla inward over the filling.
   • Then, starting from one of the un-folded ends (the one closest to you), tightly roll the tortilla away from you, tucking the filling in as you go, until you have a neat, cylindrical burrito.
7. Serve or Toast (Optional): Your Chicken Avocado Ranch Burritos are ready to enjoy immediately! If you prefer a warm, slightly crispy exterior, you can place the rolled burritos seam-side down in a hot, dry skillet or on a griddle for 2-3 minutes per side until lightly golden and the cheese is melted. This step adds a wonderful textural element.

Tips & Suggestions

Making Chicken Avocado Ranch Burritos is a joy, and I’ve picked up a few tricks over time that really enhance the experience. These tips can help you elevate your burritos, make them more efficiently, or just give you ideas for future variations!

• Prep Ahead for Speed: My biggest tip for quick burrito assembly is to prep your ingredients in advance. Cook and shred your chicken, mash your avocado, and chop any additional veggies hours or even a day beforehand. Store everything separately in airtight containers in the fridge. When dinner time rolls around, all you need to do is warm tortillas and assemble!
• Customization is Key: Don’t be afraid to experiment with your fillings.
  • Spicy Kick: A dash of your favorite hot sauce, some diced pickled jalapeños, or a pinch of cayenne pepper in the chicken mixture can add a lovely heat.
  • Extra Veggies: Sautéed bell peppers and onions, spinach, or even roasted sweet potatoes can be fantastic additions for more nutrition and flavor.
  • Fresh Herbs: Beyond cilantro, a little fresh dill or chives mixed into the ranch chicken can really brighten the flavors.
• Perfect Rolling Technique: The key to a good burrito is a tight roll. Don’t overfill! Lay your ingredients in a strip, leaving ample space on the sides. Fold in the short ends first, then use your thumbs to tuck the filling as you roll tightly from the long end.
• Toasting for Texture: While delicious fresh, quickly toasting the assembled burritos in a dry skillet or a panini press really takes them to the next level. It warms everything through, melts the cheese, and gives the tortilla a delightful crispy exterior that makes them less messy to eat.
• Serving Suggestions: These burritos are a meal in themselves, but they also pair wonderfully with a simple side. I often serve them with extra ranch for dipping, a fresh green salad, a side of tortilla chips with salsa or guacamole, or a bowl of black bean and corn salsa.
• Batch Cooking: This recipe is excellent for meal prepping. Make a large batch, wrap them individually, and keep them ready for quick lunches or dinners. See the storage section for more details!

Storage

These Chicken Avocado Ranch Burritos are fantastic fresh, but they also store surprisingly well, making them a great option for meal prep or quick grab-and-go meals. Here’s how I usually handle storing them to keep them at their best.

• Refrigeration (Short-Term):
  • If you plan to eat the burritos within 1-2 days, you can wrap them individually in plastic wrap or aluminum foil.
  • Store them in an airtight container in the refrigerator.
  • The avocado might brown slightly, but it will still be perfectly safe and delicious to eat.
  • To reheat, unwrap and microwave for 1-2 minutes, or heat in a dry skillet over medium heat for 3-5 minutes per side until warmed through.
• Freezing (Long-Term):
  • Chicken Avocado Ranch Burritos freeze beautifully! This is my go-to for meal prepping.
  • Assemble the burritos as instructed, but skip the optional toasting step.
  • Individually wrap each burrito tightly in plastic wrap, then an additional layer of aluminum foil. This double layer helps prevent freezer burn.
  • Place the wrapped burritos in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months.
  • To Reheat from Frozen: Unwrap the frozen burrito and microwave for 2-3 minutes, flipping halfway, until warmed through. Alternatively, you can bake it, still wrapped in foil, in a preheated oven at 375°F (190°C) for 30-40 minutes, or until hot in the center. For a crispy finish, unwrap and heat in a dry skillet for a few minutes after microwaving or baking.
• Storing Components Separately:
  • If you want to ensure the freshest possible taste, especially with the avocado, you can store the components separately and assemble them fresh.
  • Keep the ranch-coated chicken in one airtight container, the mashed avocado (with a squeeze of lime juice to prevent browning) in another, and the shredded cheese and any other dry toppings separate.
  • This method is great if you plan to make burritos over several days and want that “just made” quality every time.

Final Thoughts

And there you have it! I truly hope you’re as excited to try these incredible Chicken Avocado Ranch Burritos as I am to share them with you. What makes this recipe an absolute must-try isn’t just the explosion of creamy avocado, savory chicken, and tangy ranch dressing, but how effortlessly all those amazing flavors come together in one perfectly wrapped package. It’s the kind of meal that feels both indulgent and surprisingly easy to whip up, perfect for a busy weeknight or a relaxed weekend lunch.

These Chicken Avocado Ranch Burritos are more than just a meal; they’re a delightful experience waiting to happen in your kitchen. So go ahead, gather your ingredients, and prepare to treat yourself and your loved ones to a dish that’s bursting with fresh, vibrant taste. I promise, you won’t regret making these a staple in your culinary repertoire!