Chicken Avocado Ranch Burritos (Printable)
Shredded chicken, creamy avocado, crisp veggies and zesty ranch wrapped in toasted flour tortillas - ready in 30 minutes.
# What You'll Need:
→ 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 - 1/4 cup red onion, finely diced
06 - 1/4 cup fresh cilantro, chopped (optional)
→ Dairy & Sauces
07 - 1/2 cup shredded Monterey Jack or cheddar cheese
08 - 1/3 cup ranch dressing
→ Bread
09 - 4 large flour tortillas (10-inch)
→ Spices & Seasonings
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon smoked paprika
12 - Salt and pepper to taste
13 - 1 tablespoon olive oil or cooking spray (for toasting)
# How-To Steps:
01 - In a large bowl, mix the shredded chicken with garlic powder, smoked paprika, salt, and pepper until fully combined.
02 - Add diced avocado, chopped Romaine lettuce, tomato, red onion, cilantro if desired, shredded cheese, and ranch dressing to the bowl. Gently toss until the mixture is evenly coated.
03 - Lay out the flour tortillas on a clean surface. Divide the chicken mixture evenly among the tortillas, placing it in the center of each.
04 - Fold the sides of each tortilla toward the center and roll tightly to enclose the filling.
05 - Preheat a large skillet or griddle over medium heat. Lightly brush with olive oil or coat with cooking spray.
06 - Arrange burritos seam-side down on the skillet and cook for 2 to 3 minutes on each side until golden brown and heated through.
07 - Slice each burrito in half and serve immediately.
# Expert Advice:
01 -
- There’s a secret satisfaction in finding the perfect bite ratio of creamy avocado, chicken and ranch.
- It comes together faster than delivery and tastes like you planned ahead.
02 -
- Stuffing the tortillas too full means you’ll end up with messy escapes—trust me, less is more.
- Letting the skillet get fully hot before toasting makes all the difference for that craveable crunch.
03 -
- A pinch of extra smoked paprika in the skillet oil brings out a toasty aroma that makes people wander into the kitchen.
- Chill the ranch ahead of time—the cooler it is, the less soggy your burrito will be.