These Chicken Avocado Ranch Burritos are packed with flavor, incredibly easy to make, and perfect for lunch, dinner, or meal prep. The creamy avocado blends perfectly with shredded chicken, sharp cheddar cheese, and tangy Ranch dressing — all wrapped in a warm tortilla and crisped to golden perfection. It’s a fast and satisfying handheld meal the whole family will enjoy.
Table of Contents
Why You’ll Love This Recipe
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Quick to make — ready in under 30 minutes
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Deliciously creamy from the Ranch and avocado
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Crisped burrito exterior for a satisfying bite
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Perfect for lunchboxes, meal prep, or weeknight dinners
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Easy to customize — swap cheese, use spicy Ranch, or add veggies
Ingredients (Makes 4 Burritos)
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2 cups cooked shredded chicken
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1 avocado, diced
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½ cup shredded cheddar cheese
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¼ cup Ranch dressing
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¼ cup chopped fresh cilantro
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½ teaspoon garlic powder
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Salt and pepper to taste
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4 large flour tortillas
Instructions
Step 1: Mix the Filling
In a large mixing bowl, combine the shredded chicken, diced avocado, shredded cheddar cheese, Ranch dressing, chopped cilantro, garlic powder, salt, and pepper. Stir well until everything is evenly coated.
Step 2: Warm the Tortillas
Lightly warm the tortillas in a skillet or microwave for 15–20 seconds to make them more flexible for rolling.
Step 3: Assemble the Burritos
Divide the filling mixture evenly among the tortillas. Place the filling slightly off-center on each tortilla. Fold the sides in, then roll tightly from the bottom up to form secure burritos.
Step 4: Toast (Optional)
To add a golden, crispy exterior, place each burrito seam-side down in a dry skillet over medium heat. Cook for 2–3 minutes per side until lightly browned and crisp.
Step 5: Serve
Slice burritos in half and serve warm. Optionally, serve with extra Ranch dressing or salsa on the side for dipping.
Tips for Success
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Use rotisserie chicken for convenience.
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Don’t overfill your burritos — it makes them hard to wrap.
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Add a dash of hot sauce or jalapeños if you like heat.
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For meal prep, wrap burritos tightly in foil and store in the fridge for up to 3 days. Reheat on a skillet or in the oven.
Final Thoughts
These Chicken Avocado Ranch Burritos are a creamy, cheesy, flavor-packed favorite that’s both comforting and refreshing. Whether you’re eating them hot off the skillet or packing them for lunch the next day, they deliver on taste and texture every time.
Feel free to experiment with different ingredients — pepper jack cheese for spice, fresh spinach for greens, or Greek yogurt instead of Ranch for a tangy twist. However you tweak them, these burritos are a foolproof hit.
Share Your Creations
Made these burritos?
Leave a comment and let me know what you added or changed!
Did you crisp them up or eat them fresh and soft? Tag your creations — I’d love to see your twists on this easy classic!
Chicken Avocado Ranch Burritos
Ingredients
Method
- In a large mixing bowl, combine the shredded chicken, diced avocado, shredded cheddar cheese, Ranch dressing, chopped cilantro, garlic powder, salt, and pepper. Stir well until everything is evenly coated.
- Lightly warm the tortillas in a skillet or microwave for 15–20 seconds to make them more flexible for rolling.
- Divide the filling mixture evenly among the tortillas. Place the filling slightly off-center on each tortilla. Fold the sides in, then roll tightly from the bottom up to form secure burritos.
- To add a golden, crispy exterior, place each burrito seam-side down in a dry skillet over medium heat. Cook for 2–3 minutes per side until lightly browned and crisp.
- Slice burritos in half and serve warm. Optionally, serve with extra Ranch dressing or salsa on the side for dipping.
