Chicken Avocado Ranch Burritos (Printable version)
Shredded chicken, avocado, crisp greens and ranch in toasted tortillas. Ready in 30 minutes.
# Ingredient list:
→ Meats
01 - 2 cups cooked chicken breast, shredded
→ Vegetables
02 - 1 large ripe avocado, diced
03 - 1 cup Romaine lettuce, chopped
04 - 1 medium tomato, diced
05 - 0.25 cup red onion, finely diced
06 - 0.25 cup fresh cilantro, chopped (optional)
→ Dairy & Sauces
07 - 0.5 cup shredded Monterey Jack or cheddar cheese
08 - 0.33 cup ranch dressing
→ Bread
09 - 4 large flour tortillas (10-inch diameter)
→ Spices & Seasonings
10 - 0.5 teaspoon garlic powder
11 - 0.5 teaspoon smoked paprika
12 - Salt and black pepper to taste
13 - 1 tablespoon olive oil or cooking spray
# Directions:
01 - In a large mixing bowl, combine shredded chicken breast with garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly to ensure an even coating.
02 - Add diced avocado, chopped Romaine lettuce, diced tomato, finely diced red onion, cilantro if using, shredded cheese, and ranch dressing to the seasoned chicken. Gently toss all ingredients until evenly coated and well combined.
03 - Arrange the flour tortillas on a clean surface. Spoon the filling mixture equally into the center of each tortilla.
04 - Fold in both sides toward the center, then roll up each tortilla tightly to form a secure burrito.
05 - Heat a large skillet or griddle over medium heat. Lightly brush the surface with olive oil or apply cooking spray.
06 - Place burritos seam-side down onto the skillet. Cook for 2 to 3 minutes per side, turning once, until golden brown and thoroughly heated.
07 - Remove from the skillet, slice each burrito in half, and serve immediately while warm.
# Expert Tips:
01 -
- You get that irresistible combo of creamy avocado and tangy ranch—no bland bites here.
- It’s quick to prep, especially if you’ve got leftover chicken or rotisserie on hand.
02 -
- Once I tried toasting the burritos on high heat, and they burned before the insides heated up—medium is truly the way to go.
- Warming tortillas briefly makes them far less prone to tearing—don’t skip this part.
03 -
- Prepping all your fillings before you build the burritos makes assembly quick and keeps tortillas from getting soggy.
- A sprinkle of salt right on the avocado brings out its best flavor—trust me, it makes a difference.