Chicken Avocado Ranch Burritos
Hearty and crave-worthy Chicken Avocado Ranch Burritos filled with juicy seasoned chicken, creamy avocado, and tangy ranch, wrapped in warm tortillas for a fresh and satisfying meal.
Ingredients
For the chicken
- 2 large chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the sauce
- 1/2 cup ranch dressing Thicker ranch works best.
- 1/2 cup sour cream Greek yogurt can be used for a lighter version.
For the burritos
- 2 medium avocados Ripe but not mushy.
- 1 tablespoon lime juice
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese Monterey Jack can also be used.
- 4 large flour tortillas Warmed to avoid tearing.
- 1 cup lettuce, shredded
- 1/2 cup tomatoes, diced Remove watery seeds if they are extra juicy.
- 1/4 cup cilantro, chopped Optional if you're not a cilantro fan.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or foil for easy cleanup.
- Place chicken breasts on the pan. Drizzle with olive oil and rub it in.
- Sprinkle garlic powder, onion powder, paprika, cumin, salt, and pepper over both sides, pressing the seasoning in so it sticks.
- Bake for 20–25 minutes, until the thickest part reaches 165°F (74°C) on a meat thermometer.
- Rest the chicken for 5 minutes, then shred with two forks.
- Scoop avocado into a bowl, mash until mostly smooth, then stir in lime juice.
- In another bowl, stir ranch dressing and sour cream until smooth.
- Warm tortillas for 15–20 seconds in the microwave or a dry skillet for a few seconds per side.
Assembly
- Spread a generous layer of ranch-sour cream sauce on each tortilla.
- Add shredded chicken down the center.
- Spoon on mashed avocado.
- Sprinkle cheddar and mozzarella.
- Top with lettuce, tomatoes, and cilantro.
- Fold in the sides, then roll tightly from the bottom up.
- Optional: Place seam-side down in a skillet over medium heat for 1–2 minutes per side until lightly golden.
Notes
These burritos are best served warm, with extra ranch on the side for dipping. For meal prep, store components separately to maintain freshness.