There’s nothing more satisfying than biting into a Chicken Avocado Ranch Burrito—the cool creaminess of avocado and ranch meets tender shredded chicken, bright tomato, and crisp lettuce, all wrapped in a warm flour tortilla.
This easy, flavorful meal comes together in minutes and doubles as the perfect party snack or meal prep staple.
Why You’ll Love This Recipe
Creamy–crunchy contrast — silky avocado and ranch against crisp lettuce and onion
Quick assembly — ready in under 10 minutes once ingredients are prepped
Make-ahead friendly — mix filling in advance for grab-and-go lunches
Customizable — swap in your favorite proteins or toppings
All-season appeal — light enough for summer, hearty enough for cooler nights
What You’ll Need (Ingredient Highlights)
Shredded chicken — lean protein base, ready-to-use or homemade
Avocado — rich, buttery texture and healthy fats
Ranch dressing — creamy, herby binder for the filling
Flour tortillas — soft, pliable wraps that hold everything together
Fresh produce — tomatoes, red onion, cilantro, lime juice for brightness
Shredded lettuce & cheddar — add crunch and melty cheesiness
Pro Tips Before You Start
Warm your tortillas: heat briefly in a skillet or microwave to prevent cracking.
Balance the flavors: taste your chicken mixture before rolling; adjust lime, salt, or pepper.
Pat avocado dry: removes excess moisture so burritos don’t get soggy.
Lay tortillas flat: warm on a pan for 10 seconds if they resist folding.
Roll tightly: tuck in the sides first, then roll end to end to secure filling.
How to Make Chicken Avocado Ranch Burritos
Step 1: Combine the Filling
In a bowl, mix shredded chicken with diced avocado, ranch dressing, diced tomatoes, red onion, chopped cilantro, lime juice, and salt & pepper.
Step 2: Prep the Tortillas
Warm 4 large flour tortillas in the microwave (20 seconds) or on a hot skillet until soft and pliable.
Step 3: Assemble the Burritos
Divide the chicken-avocado ranch mixture evenly among the tortillas, placing it down the center of each.
Top with 1 cup shredded lettuce and ½ cup shredded cheddar cheese.
Step 4: Roll & Serve
Fold the sides of each tortilla over the filling, then roll tightly from one end to form a burrito.
Serve immediately with sour cream and salsa on the side.
Serving Suggestions
Pair with tortilla chips and guacamole for dipping
Serve alongside a simple black bean and corn salad
Offer pickled jalapeños or hot sauce for extra heat
Variations & Substitutions
Protein swap — use shredded beef, pork carnitas, or tofu
Vegan option — replace chicken with black beans and use dairy-free ranch and cheese
Grilled twist — grill assembled burritos seam-side down for a toasty finish
Herb boost — add chopped green onions or fresh dill in the filling
Storage & Leftovers
Refrigerate unwrapped burritos in an airtight container up to 2 days to keep tortillas from steaming.
Reheat in a 350°F oven (wrapped in foil) or on a skillet seam-side down for 5 minutes.
Freeze individually wrapped burritos up to 1 month; thaw in the fridge before reheating.
FAQs
Can I use corn tortillas?
Yes—smaller corn tortillas work; you may need to double-wrap for sturdiness.
How do I prevent burritos from falling apart?
Warm the tortillas, roll tightly, and let seam-side down briefly before serving.
Can I prep these ahead for meal prep?
Prepare filling and wrap each burrito in foil or parchment; assemble fully just before eating.
Is it okay to use store-bought rotisserie chicken?
Absolutely—it’s a great time-saver and adds built-in seasoning.
What if I don’t have cilantro?
Swap with parsley or green onion for a milder green note.
Can I make these spicy?
Add diced jalapeño, a dash of hot sauce, or chipotle powder to the filling.
Final Thoughts
These Chicken Avocado Ranch Burritos hit every note: creamy, crunchy, tangy, and savory. Perfect for busy weeknights, potlucks, or on-the-go lunches, they promise big flavor in every handheld bite.
