Chicken Avocado Ranch Burritos

This chicken avocado ranch burrito recipe transforms basic ingredients into a satisfying meal that's perfect for busy weeknights or meal prep. The combination of creamy avocado, tender chicken, and zesty ranch creates a flavor profile that's both comforting and exciting.

I created this recipe when I needed to use up leftover rotisserie chicken, and it's become our family's go-to quick dinner. My teenagers now request these burritos before their sports practices, and I love how easily they come together.

Ingredients

• Cooked shredded chicken: Provides lean protein and makes these burritos filling without requiring much cooking time. Rotisserie chicken works perfectly here.
• Avocado: Adds creaminess and healthy fats that make these burritos satisfying. Choose ones that yield slightly to gentle pressure for perfect ripeness.
• Shredded cheddar cheese: Melts beautifully and adds that irresistible gooey texture. I recommend grating your own for better melting.
• Ranch dressing: Serves as both flavor and binding agent. The tanginess balances the rich avocado wonderfully.
• Fresh cilantro: Brightens everything with its distinctive flavor. If you're not a fan, flat-leaf parsley works too.
• Garlic powder: Adds depth without overwhelming the other flavors. Fresh minced garlic works too but can be more potent.
• Salt and pepper: Are essential for bringing all flavors into focus. Always taste and adjust before filling your burritos.
• Large flour tortillas: Should be high quality for best results. Look for ones labeled "burrito size" for easiest wrapping.

Step-by-Step Instructions

Prepare the filling:

Combine your shredded chicken, diced avocado, shredded cheese, ranch dressing, chopped cilantro, and seasonings in a large mixing bowl. Stir gently but thoroughly, being careful not to mash the avocado completely. You want some chunks for texture contrast. Taste and adjust seasonings as needed.

Warm the tortillas:

Place tortillas one at a time in a dry skillet over medium heat for about 10 seconds per side, or microwave between damp paper towels for 15 seconds. This makes them pliable and prevents cracking when rolling.

Fill and roll:

Lay a warmed tortilla flat and place about 1/2 cup of filling slightly below the center. Fold the bottom edge up over the filling, then fold in the sides and continue rolling tightly away from you. The key is not overfilling.

Optional crisping:

For extra texture and to seal the burritos, place them seam-side down in a lightly oiled skillet over medium heat. Cook until golden brown, about 2-3 minutes per side. This step transforms good burritos into great ones.

The ranch dressing is truly the secret ingredient here. I discovered its magic when we were out of our usual sour cream and needed a substitute. The tangy creaminess paired so well with the avocado and chicken that it became part of our permanent recipe. My mother-in-law, who claims to dislike ranch dressing, couldn't identify it but asked for the recipe after her first bite.

Make-Ahead Options

These burritos are excellent candidates for meal prep. You can prepare the filling up to two days ahead and store it in an airtight container in the refrigerator. The avocado will stay relatively fresh thanks to the acidity in the ranch dressing. When ready to serve, simply warm the filling slightly before assembling. You can also fully assemble the burritos, wrap them individually in parchment paper or plastic wrap, and refrigerate for up to 24 hours.

Ingredient Substitutions

This recipe welcomes adaptations based on what you have available. Turkey works beautifully in place of chicken. For a vegetarian version, substitute black beans or pinto beans for the chicken. Dairy-free? Use plant-based cheese and dairy-free ranch dressing. The recipe also works well with Greek yogurt instead of ranch for a tangier, higher-protein option. If avocados aren't ripe, a few tablespoons of guacamole can stand in perfectly.

Serving Suggestions

These burritos shine on their own but pair wonderfully with simple sides. A light salad with citrus vinaigrette offers refreshing contrast. For a more substantial meal, serve alongside black bean soup or Mexican rice. For entertaining, slice the burritos into pinwheels and secure with toothpicks for a crowd-pleasing appetizer. My family enjoys them with a side of fresh mango or pineapple chunks to complement the creamy richness.

These burritos are delicious and versatile, making them a must-try for any busy home cook.

Recipe FAQs

→ Can I make these burritos ahead of time?

Yes! Assemble the burritos without the avocado, wrap individually in foil, and refrigerate for up to 2 days. Add avocado just before serving to prevent browning. To reheat, place foil-wrapped burritos in a 350°F oven for 15 minutes or until heated through.

→ What can I substitute for Ranch dressing?

Great alternatives include Greek yogurt with taco seasoning, sour cream with lime juice and herbs, avocado crema, or a simple vinaigrette. Each will provide a different flavor profile while maintaining the creamy texture.

→ How can I make this recipe healthier?

Try using whole wheat or low-carb tortillas, substitute Greek yogurt for the Ranch dressing, use reduced-fat cheese, and add extra vegetables like bell peppers, spinach, or corn. You could also use rotisserie chicken with the skin removed.

→ What sides go well with these burritos?

These burritos pair perfectly with Mexican rice, black beans, corn salad, guacamole, pico de gallo, or a simple green salad. For a complete meal, add tortilla chips with salsa or a light soup.

→ Can I freeze these burritos?

Yes, but omit the avocado as it doesn't freeze well. Assemble the remaining ingredients, wrap each burrito in parchment paper, then aluminum foil, and freeze for up to 3 months. Reheat in the microwave for 2-3 minutes or in the oven at 350°F for 20-25 minutes.

→ How can I make these burritos spicy?

Add diced jalapeños, hot sauce, cayenne pepper, or red pepper flakes to the filling mixture. You could also include pepper jack cheese instead of cheddar or serve with a spicy salsa on the side.