Chicken Ranch Avocado Burrito Recipe
If you’re dreaming of creamy, crunchy, cheesy goodness all wrapped up in a warm tortilla, let me introduce you to your new lunchtime obsession: the Chicken Ranch Avocado Burrito. This irresistible creation combines tender chicken, buttery avocado, cool ranch, melty cheddar, crisp lettuce, juicy tomatoes, and a touch of red onion for just the right kick. One bite and you’ll see why it’s a bold twist on classic burritos, perfect for a satisfying lunch, weeknight dinner, or even a hearty snack. It’s fresh, filling, and guaranteed to become a regular part of your recipe rotation.
Ingredients You’ll Need
Ingredients You’ll Need
You won’t believe how just a handful of everyday items come together to create something so crave-worthy! Each ingredient in this Chicken Ranch Avocado Burrito brings its own pop of color, flavor, or satisfying texture to the party — don’t skip a thing for the full experience.
- Flour tortillas: Opt for large, soft tortillas to hold all those delicious fillings without tearing or breaking.
- Cooked chicken breast: Shredded or diced, this is your protein superstar; leftover chicken or rotisserie makes it even easier.
- Avocado: Buttery and creamy, it balances the tangy ranch and adds healthy fats you’ll love.
- Ranch dressing: The zesty, herby kick that pulls all the flavors together for that irresistible ranch twist.
- Shredded cheddar cheese: Melts perfectly, giving a gooey, savory element that ties the whole burrito together.
- Diced tomatoes: Little bursts of juiciness that freshen things up and add vibrant color.
- Shredded lettuce: For a crisp, cool crunch in every bite. Romaine or iceberg both work well.
- Chopped red onion: Just enough bite for balance and a pop of bold color.
- Olive oil or butter (for grilling): Helps achieve that crave-worthy golden brown, crispy exterior.
How to Make Chicken Ranch Avocado Burrito
Step 1: Layer the Fillings
Start by laying your flour tortillas on a clean surface. It helps to warm them for a few seconds in the microwave so they’re nice and flexible. Down the center of each tortilla, evenly layer the cooked chicken, creamy avocado slices, ranch dressing, shredded cheddar, diced tomatoes, lettuce, and a sprinkle of red onion. Try to keep everything snug in the middle, so rolling is a breeze!
Step 2: Roll It Up Tight
Now for the fun part! Fold in the sides of your tortilla, then roll it tightly from the bottom up, encasing all those tasty fillings. You want a snug burrito so nothing escapes when you grill it. If you’re new to burritos, take your time here — and don’t worry, practice makes perfect.
Step 3: Grill to Crispy Perfection
Heat a bit of olive oil or butter in a skillet over medium heat. Place your burritos seam side down to seal them first. Grill for two to three minutes per side, flipping once, until the outside is beautifully golden brown and crisp. The cheese will melt, the flavors mingle, and your kitchen will smell amazing!
Step 4: Slice and Serve
Once your Chicken Ranch Avocado Burrito is perfectly crisp, transfer it to a cutting board and slice it in half for that oh-so-satisfying cross-section reveal. Serve them up while hot for maximum melty goodness!
How to Serve Chicken Ranch Avocado Burrito
Garnishes
Want to elevate your burrito game even more? Top each cut piece with a dollop of fresh salsa, a little extra ranch drizzle, a sprinkle of chopped cilantro, or a squeeze of lime juice. The garnishes add extra color, zing, and personality!
Side Dishes
This Chicken Ranch Avocado Burrito is plenty filling on its own, but pairing it with crunchy tortilla chips, a simple side salad, or a scoop of Mexican rice makes it a festive meal. Pickled jalapeños or a tangy slaw are also fantastic alongside for even more flavor contrasts.
Creative Ways to Present
For a picnic or on-the-go lunch, wrap each grilled burrito tightly in foil. Entertaining friends? Slice your burrito into rounds and secure each with a toothpick for easy finger food. You can even set up a DIY burrito bar with bowls of all the fillings, letting everyone build their perfect Chicken Ranch Avocado Burrito!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra burritos (lucky you!), let them cool to room temperature, then wrap tightly in foil or plastic wrap. Store in the refrigerator for up to 3 days. The flavors actually meld more after a short rest!
Freezing
To stock up for quick lunches, assemble and grill your Chicken Ranch Avocado Burrito as usual. Let cool, wrap each burrito in foil, and freeze in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge or heat directly from frozen for a fuss-free meal.
Reheating
To reheat, unwrap and warm your burrito in a skillet over medium heat until the exterior is crisp and the insides are hot, about 5-7 minutes. You can also use a toaster oven or air fryer for an even crisper finish. Avoid microwaving if you want that coveted crispy bite.
FAQs
Can I use a different type Main Course
Absolutely! While cheddar brings sharp flavor and gorgeous meltiness, try Monterey Jack, Colby, or even pepper jack for a twist. Feel free to use whatever cheese makes your taste buds happy.
Is there a vegetarian version of this Chicken Ranch Avocado Burrito?
Definitely. You can swap the chicken for black beans, seasoned tofu, or even roasted veggies like bell peppers and zucchini. Keep the ranch, avocado, and cheese for that unbeatable combo.
How can I add more heat to the burrito?
If you love spicy foods, toss in sliced jalapeños, a splash of hot sauce, or a little chipotle in adobo for smoky depth. Adjust the heat to your preference and enjoy an extra kick!
Can I prepare Chicken Ranch Avocado Burrito ahead for lunches?
Yes! Wrap each cooled, grilled burrito in foil and pop them in the refrigerator for grab-and-go lunches all week. They reheat beautifully in a skillet, toaster oven, or air fryer.
What’s the best way to keep the avocado from browning?
If prepping ahead, toss avocado slices with a little lime or lemon juice before adding to your burrito. The citrus helps prevent browning, so your Chicken Ranch Avocado Burrito stays as fresh and vibrant as possible.
Final Thoughts
Give this Chicken Ranch Avocado Burrito a try and watch it become an instant favorite at your table! There’s something genuinely fun and satisfying about rolling up all those bright, bold flavors, and it’s a surefire crowd-pleaser for any day of the week. Dive in and discover just how easy it is to make your lunch or dinner a truly delicious event!
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Chicken Ranch Avocado Burrito Recipe
- Total Time: 16 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and satisfying recipe for Chicken Ranch Avocado Burritos that are easy to make and perfect for a quick lunch or dinner. These burritos are filled with tender chicken, creamy avocado, tangy ranch dressing, and melty cheddar cheese, all wrapped up in a warm tortilla and grilled to perfection.
Ingredients
Main Ingredients:
- 2 large flour tortillas
- 1 cup cooked shredded or diced chicken breast
- 1/2 avocado, sliced
- 1/4 cup ranch dressing
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced tomatoes
- 1/4 cup shredded lettuce
- 2 tablespoons chopped red onion
- 1 tablespoon olive oil or butter (for grilling)
Instructions
- Prepare the Burritos: Lay the tortillas flat and layer chicken, avocado, ranch dressing, cheese, tomatoes, lettuce, and red onion in the center of each. Fold in the sides and roll tightly into a burrito.
- Cook the Burritos: Heat oil in a skillet, place burritos seam-side down, and cook for 2–3 minutes per side until golden brown and crispy.
- Serve: Slice the burritos in half and serve warm.
Notes
- For added heat, consider adding sliced jalapeños or a drizzle of hot sauce.
- This recipe works well with grilled or rotisserie chicken and can be made ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 burrito
- Calories: 510
- Sugar: 3g
- Sodium: 680mg
- Fat: 29g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
