Description
These Chicken Avocado Ranch Burritos are a delicious and satisfying meal that comes together quickly. Enjoy the perfect blend of tender chicken, creamy avocado, and zesty ranch dressing wrapped in a warm tortilla.
Ingredients
Scale
- 2–3 cups cooked chicken, shredded or diced
- Large flour tortillas (about 10-12 inches)
- 2–3 medium Hass avocados, mashed coarsely
- ½ to ¾ cup ranch dressing
- 1–1½ cups shredded cheese (Monterey Jack, Colby Jack, Mexican blend, Cheddar, or Pepper Jack)
- 1 cup cooked white or brown rice (optional)
- ½ cup canned black beans, rinsed and drained (optional)
- ½ cup corn (fresh, frozen, or canned, drained) (optional)
- Fresh salsa or pico de gallo (optional)
- Crisp lettuce (shredded romaine or iceberg) (optional)
Instructions
- Prepare Your Chicken: Ensure your chicken is ready. If cooking from scratch, poach boneless, skinless chicken breasts until cooked through, then shred with two forks. If using rotisserie chicken, remove skin and bones, then shred the meat.
- Mash the Avocado: In a medium bowl, halve the ripe avocados, remove the pit, and scoop out the flesh. Mash the avocado coarsely with a fork, leaving a few small chunks for texture. Squeeze a little lime juice to prevent browning.
- Gather Your Fillings: Prepare any optional fillings. Cook rice if necessary, rinse and drain black beans, and drain canned corn. Have everything prepped and within reach for smooth assembly.
- Warm the Tortillas: Gently warm flour tortillas in the microwave for 15-20 seconds each, wrap in a damp paper towel and microwave for a minute, or heat briefly in a dry skillet over medium heat for about 10-15 seconds per side.
- Assemble Your Burritos: Lay a warmed tortilla flat on a clean work surface. Spread a generous layer of ranch dressing down the center, leaving about an inch clear on the sides. Layer shredded chicken, mashed avocado, and shredded cheese. If using, add rice, black beans, corn, or salsa, but do not overfill.
- Roll 'Em Up!: Fold the two opposite sides of the tortilla over the filling towards the center. Starting from the bottom edge, tightly fold the tortilla up and over the filling, tucking in the filling as you roll until you reach the top edge.
- Serve Immediately (or sear!): Enjoy your burritos as is, or pan-fry them seam-side down in a dry or lightly oiled skillet over medium heat for 2-3 minutes per side until golden brown.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Assembly and Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: For best flavor, infuse your chicken with aromatics while cooking. Use ripe avocados for the best texture and flavor. Experiment with different ranch dressings for variety. Warm tortillas to prevent tearing when rolling.