Best Chicken Avocado Ranch Burritos

These chicken avocado ranch burritos are everything I want in a wrap—warm, cheesy, creamy, and packed with flavor. With tender shredded chicken, ripe avocado, ranch dressing, and melted cheese all wrapped in a toasted tortilla, each bite is comforting and satisfying. It’s one of those quick meals I can throw together any day of the week, and I never get tired of it.

Why You’ll Love This Recipe

I love how quick and versatile these burritos are. They’re simple enough for lunch but hearty enough for dinner, and I can customize them based on what I have on hand. The combination of creamy ranch and avocado adds a rich, tangy layer that pairs perfectly with the seasoned chicken and melted cheese. Plus, everything wraps up in a golden, toasted tortilla—what’s not to love?

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked shredded chicken (rotisserie chicken works great)

• Ripe avocado, sliced or mashed

• Ranch dressing

• Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

• Flour tortillas (burrito size)

• Salt and pepper

• Optional: chopped lettuce, tomatoes, bacon bits, or green onions

directions

1. I lay out the tortillas on a flat surface and spread ranch dressing down the center of each one.

2. I add a layer of shredded chicken, then season lightly with salt and pepper.

3. I add sliced or mashed avocado over the chicken.

4. I sprinkle a generous amount of shredded cheese on top.

5. If I’m using extras like lettuce or tomatoes, I add them now.

6. I fold in the sides and roll each tortilla tightly into a burrito.

7. I heat a skillet over medium heat and place the burritos seam-side down.

8. I toast them for 2–3 minutes per side until golden and the cheese is melted inside.

9. I slice them in half and serve hot.

Servings and timing

This recipe makes about 4 burritos, serving 4 people. It takes around 10–15 minutes to prepare and another 5–6 minutes to toast, so I can have them ready in under 25 minutes.

Variations

• I sometimes add crumbled bacon for extra crunch and flavor.

• For a spicy version, I drizzle in some hot sauce or use spicy ranch.

• I’ve used grilled chicken, breaded chicken tenders, or leftover roast chicken—they all work.

• When I want more greens, I add spinach or shredded romaine.

• I turn them into a bowl by skipping the tortilla and layering everything over rice.

storage/reheating

I store any leftover burritos wrapped tightly in foil or in an airtight container in the fridge for up to 3 days. To reheat, I place them in a skillet over medium-low heat to re-crisp the tortilla and warm the filling, or microwave for about 1–2 minutes. I don’t recommend freezing these because the avocado texture can change once thawed.

FAQs

Can I use store-bought ranch dressing?

Yes, I use bottled ranch for convenience, but homemade ranch works just as well if I have it on hand.

What’s the best chicken to use?

I like using rotisserie chicken for speed and flavor, but grilled or leftover roasted chicken works too.

Can I make these burritos ahead of time?

Yes, I assemble them a few hours ahead and keep them in the fridge, then toast right before serving so the tortilla stays crisp.

Do I have to toast the burrito?

No, but I highly recommend it. Toasting adds a crispy exterior and helps melt the cheese inside. It takes the whole thing to another level.

Is there a dairy-free option?

Yes, I skip the cheese or use a dairy-free cheese alternative, and I make sure the ranch is dairy-free. The avocado keeps it creamy even without cheese.

Conclusion

These chicken avocado ranch burritos are a go-to recipe when I want something fast, filling, and full of flavor. The creamy avocado, tangy ranch, and juicy chicken wrapped in a warm tortilla make every bite satisfying. Whether I’m making lunch for myself or feeding a hungry crowd, these burritos always come through.

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