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Chicken Avocado Ranch Burritos Recipe

Chicken Avocado Ranch Burritos Recipe


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4.8 from 23 reviews

  • Total Time: 14 minutes
  • Yield: 8 1x

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

  1. 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.
  2. Gently warm flour tortillas in a dry skillet or microwave for 15-20 seconds until soft and pliable.
  3. Layer sliced avocado in the center of each tortilla as the base foundation.
  4. Distribute the seasoned chicken mixture evenly over the avocado slices.
  5. Sprinkle shredded cheese across the chicken to create a melty layer.
  6. Add fresh shredded lettuce and diced tomatoes for crunch and brightness.
  7. Optional: Garnish with chopped cilantro for an herbal note.
  8. Carefully fold tortilla sides inward, then roll from bottom to top, creating a tight seal.
  9. Position burritos seam-side down on a clean plate to prevent unraveling.
  10. For a crispy exterior, toast each burrito in a medium-heat skillet for 1-2 minutes per side until golden brown.
  11. Cut burritos diagonally for easier handling and serving.
  12. 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