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.