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.)
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Cooked shredded chicken (rotisserie chicken works great)
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Ripe avocado, sliced or mashed
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Ranch dressing
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Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
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Flour tortillas (burrito size)
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Salt and pepper
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Optional: chopped lettuce, tomatoes, bacon bits, or green onions
directions
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I lay out the tortillas on a flat surface and spread ranch dressing down the center of each one.
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I add a layer of shredded chicken, then season lightly with salt and pepper.
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I add sliced or mashed avocado over the chicken.
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I sprinkle a generous amount of shredded cheese on top.
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If I’m using extras like lettuce or tomatoes, I add them now.
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I fold in the sides and roll each tortilla tightly into a burrito.
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I heat a skillet over medium heat and place the burritos seam-side down.
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I toast them for 2–3 minutes per side until golden and the cheese is melted inside.
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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
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I sometimes add crumbled bacon for extra crunch and flavor.
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For a spicy version, I drizzle in some hot sauce or use spicy ranch.
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I’ve used grilled chicken, breaded chicken tenders, or leftover roast chicken—they all work.
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When I want more greens, I add spinach or shredded romaine.
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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.
PrintBest Chicken Avocado Ranch Burritos
These chicken avocado ranch burritos are warm, cheesy, and creamy, made with shredded chicken, avocado, ranch dressing, and melted cheese all wrapped in a toasted tortilla. Quick to prepare and endlessly customizable, they’re perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 burritos
- Category: Main Course
- Method: Stovetop
- Cuisine: American-Mexican
- Diet: Halal
Ingredients
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 2 ripe avocados, sliced or mashed
- 1/2 cup ranch dressing
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 4 large flour tortillas (burrito size)
- Salt and pepper to taste
- Optional: chopped lettuce, diced tomatoes, bacon bits, or green onions
Instructions
- Lay tortillas on a flat surface and spread 2 tablespoons of ranch dressing down the center of each.
- Add about 1/2 cup shredded chicken, seasoning lightly with salt and pepper.
- Top with sliced or mashed avocado.
- Sprinkle shredded cheese over the filling, along with any optional add-ins.
- Fold in the sides of the tortilla and roll tightly into a burrito.
- Heat a skillet over medium heat and place burritos seam-side down.
- Toast for 2–3 minutes per side until golden and the cheese is melted.
- Slice in half and serve hot.
Notes
- Add crumbled bacon for extra flavor and crunch.
- Use spicy ranch or hot sauce for a kick.
- Swap chicken for grilled or breaded chicken tenders.
- Skip the tortilla and make a burrito bowl over rice.
- For a lighter version, add more greens like spinach or romaine.
Nutrition
- Serving Size: 1 burrito
- Calories: 520
- Sugar: 2g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg