Jen
There’s something magical about the combination of juicy chicken, creamy avocado, and zesty ranch dressing. Wrap it all up in a warm tortilla, and you’ve got yourself the kind of meal that satisfies every craving—comfort, flavor, and a little crunch. These Chicken Avocado Ranch Burritos are not only incredibly delicious but also super simple to make, making them a weeknight favorite in my kitchen.
Whether you’re cooking for a family, prepping lunches for the week, or just treating yourself to something indulgent yet wholesome, this burrito checks all the boxes. Let’s dive into what makes this wrap so amazing—and how you can make it at home.
Why You’ll Love These Burritos
First off, let’s talk about what makes these burritos special. They’re:
- Flavor-packed: Thanks to the tangy ranch dressing, seasoned chicken, and fresh herbs.
- Creamy and dreamy: Avocado and cheese bring the velvety goodness.
- Customizable: You can throw in extra veggies, swap proteins, or even go low-carb.
- Freezer-friendly: Yes, you can freeze them for quick lunches or dinners later.
- Quick and easy: Perfect for busy weeknights or meal prepping Sundays.
Ingredients You’ll Need
Here’s what you’ll need for these burritos. You probably have a lot of these ingredients on hand already!
For the Burrito Filling:
- 2 cups cooked chicken breast, shredded or chopped (rotisserie chicken works great!)
- 1 large ripe avocado, diced
- 1/2 cup ranch dressing (your favorite brand or homemade)
- 1 cup shredded cheddar cheese (Monterey Jack or a Mexican blend works too)
- 1/2 cup chopped cooked bacon (optional, but highly recommended)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup diced tomatoes (or drained salsa)
- Salt and pepper to taste
- Optional: a squeeze of lime juice for extra zing
For the Wrap:
- 4–6 large flour tortillas (burrito size)
- Optional: butter or oil for grilling the burritos
How to Make Chicken Avocado Ranch Burritos
This recipe comes together in just a few simple steps. Here’s how to bring this creamy, cheesy masterpiece to life:
Step 1: Prepare Your Ingredients
If you’re starting with raw chicken, cook it up first. You can boil, grill, or sauté it with your favorite spices (a little garlic powder, paprika, salt, and pepper go a long way). Once it’s cooked and cooled slightly, shred or chop it.
Dice your avocado just before assembling to keep it fresh and vibrant. If you’re making bacon, cook it until crispy and crumble it.
Step 2: Mix the Filling
In a large mixing bowl, combine the shredded chicken, diced avocado, ranch dressing, shredded cheese, bacon (if using), tomatoes, and cilantro. Add a pinch of salt and pepper, and mix everything together until well combined.
If you love a little heat, toss in a few dashes of hot sauce or chopped jalapeños.
Step 3: Assemble the Burritos
Lay a tortilla flat on a clean surface. Spoon a generous portion of the filling onto the center of the tortilla. Fold in the sides, then roll tightly from the bottom to form a burrito.
Repeat with the remaining tortillas and filling.
Step 4: Toast the Burritos (Optional, but Recommended!)
This step is optional, but if you love a little crunch, heat a skillet over medium heat and brush it lightly with butter or oil. Place the burritos seam-side down and grill for 1–2 minutes per side, or until golden and crispy.
This not only improves the texture but also helps seal the burritos shut.
Tips & Variations
Make it spicy: Add sliced jalapeños, pepper jack cheese, or a drizzle of chipotle mayo for a fiery twist.
Low-carb option: Swap the tortilla for a large lettuce leaf or low-carb wrap.
Extra veggies: Want to bulk it up? Add shredded lettuce, cooked corn, black beans, or sautéed peppers and onions.
Cheese choices: Feel free to experiment with different cheeses like mozzarella, pepper jack, or even feta for a unique flavor.
Make it a bowl: Skip the tortilla and serve everything over rice, quinoa, or greens for a burrito bowl version.
Meal Prep & Storage
These burritos are excellent for meal prep. You can make a batch ahead of time and store them:
- In the fridge: Wrap them in foil or plastic wrap and store for up to 3 days. Reheat in the microwave or toast in a skillet.
- In the freezer: Wrap tightly in foil and place in a freezer-safe bag. Freeze for up to 2 months. To reheat, unwrap and microwave for 2–3 minutes, or warm in the oven at 350°F until heated through.
Homemade Ranch Dressing (Bonus Recipe!)
If you’re up for it, try making your own ranch dressing! It’s super easy and gives your burritos an extra punch of freshness.
Ingredients:
- 1/2 cup mayo
- 1/2 cup sour cream
- 1/4 cup buttermilk (or regular milk with a splash of lemon juice)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp chopped fresh dill (or 1 tsp dried)
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped chives
- Salt and pepper to taste
- Optional: a splash of white vinegar or lemon juice
Instructions:
Whisk everything together in a bowl and chill for at least 15 minutes before using. Store in an airtight container in the fridge for up to a week.
Final Thoughts
Chicken Avocado Ranch Burritos are one of those recipes that feel like a treat but come together with pantry staples. They’re rich, flavorful, and packed with satisfying textures. Whether you’re serving them up for lunch, dinner, or even breakfast (yes, throw in an egg!), they’re guaranteed to be a hit.
Have fun with this recipe—make it your own and don’t be afraid to get creative. And if you make them, let me know how it turned out. I’d love to hear your twist on it!
