Description
Creamy chicken avocado ranch burritos bring zesty Mexican-inspired flavors to your dinner table. Packed with tender chicken, fresh avocado, and cool ranch, these burritos promise a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked, shredded chicken
- 8 large flour tortillas
- 1 ripe avocado, sliced
- 1 cup shredded cheddar cheese
Protein and Vegetable Additions:
- 1 cup cooked black beans
- 1/2 cup corn kernels
- 1 cup lettuce, shredded
- 1 tomato, diced
- 1/4 cup chopped fresh cilantro
Sauces and Seasonings:
- 1/2 cup ranch dressing
- Lime wedges for serving
Instructions
- Combine shredded chicken with ranch dressing in a mixing bowl, ensuring even coating. Incorporate black beans and corn into the mixture for added texture and flavor.
- Gently warm flour tortillas in a dry skillet or microwave for 15-20 seconds until soft and pliable.
- Layer sliced avocado in the center of each tortilla as the base foundation.
- Distribute the seasoned chicken mixture evenly over the avocado slices.
- Sprinkle shredded cheese across the chicken to create a melty layer.
- Add fresh shredded lettuce and diced tomatoes for crunch and brightness.
- Optional: Garnish with chopped cilantro for an herbal note.
- Carefully fold tortilla sides inward, then roll from bottom to top, creating a tight seal.
- Position burritos seam-side down on a clean plate to prevent unraveling.
- For a crispy exterior, toast each burrito in a medium-heat skillet for 1-2 minutes per side until golden brown.
- Cut burritos diagonally for easier handling and serving.
- Accompany with fresh lime wedges and serve immediately with salsa or guacamole.
Notes
- Customize the ranch dressing by mixing in hot sauce or chipotle powder for an extra kick of flavor that elevates the entire burrito experience.
- Make the recipe more protein-packed by adding quinoa or extra black beans to the chicken mixture, creating a more substantial and filling meal.
- Prep ingredients ahead of time for quick assembly, storing shredded chicken and chopped vegetables separately in the refrigerator to streamline weeknight cooking.
- Create a gluten-free version by using corn tortillas instead of flour tortillas, ensuring everyone can enjoy this delicious meal regardless of dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 8
- Calories: 466 kcal
- Sugar: 2 g
- Sodium: 665 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 6 g
- Protein: 33 g
- Cholesterol: 75 mg