Chicken Avocado Ranch Burritos Recipe

Introduction

Chicken Avocado Ranch Burritos are a delicious and satisfying meal perfect for any time of day. Packed with tender seasoned chicken, creamy avocado, and a tangy ranch dressing, these burritos are easy to make and bursting with flavor.

Ingredients

• 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
• 1/2 cup ranch dressing
• 1/2 cup sour cream
• 2 medium avocados
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 4 large flour tortillas
• 1 cup lettuce, shredded
• 1/2 cup tomatoes, diced
• 1/4 cup cilantro, chopped
• 1 tablespoon lime juice

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
2. Step 2: Drizzle olive oil over the chicken breasts and rub it evenly on both sides.
3. Step 3: Sprinkle garlic powder, onion powder, paprika, ground cumin, salt, and black pepper onto the chicken breasts.
4. Step 4: Massage the seasoning into the chicken to coat thoroughly.
5. Step 5: Place the chicken breasts on a baking sheet lined with parchment paper or aluminum foil.
6. Step 6: Bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
7. Step 7: While the chicken bakes, prepare other ingredients.
8. Step 8: Slice avocados in half, remove pits, and scoop the flesh into a bowl.
9. Step 9: Mash the avocados with a fork until smooth with some small chunks remaining.
10. Step 10: Stir in lime juice to prevent browning and add fresh flavor.
11. Step 11: In a separate bowl, mix ranch dressing and sour cream until smooth.
12. Step 12: Remove chicken from oven and let it rest a few minutes.
13. Step 13: Shred chicken into bite-sized pieces using two forks.
14. Step 14: Warm flour tortillas in microwave for 15-20 seconds or on a skillet briefly.
15. Step 15: Spread a generous layer of the ranch and sour cream mixture on each tortilla.
16. Step 16: Evenly distribute shredded chicken over the center of each tortilla.
17. Step 17: Add a spoonful of mashed avocado on top of the chicken.
18. Step 18: Sprinkle shredded cheddar and mozzarella cheese over the avocado.
19. Step 19: Add a handful of shredded lettuce on top of the cheese.
20. Step 20: Scatter diced tomatoes and chopped cilantro evenly over the lettuce.
21. Step 21: Fold in the sides of the tortilla and roll tightly to form a burrito.
22. Step 22: Optionally, place burrito seam-side down on a skillet over medium heat to crisp edges.
23. Step 23: Serve warm, optionally with extra ranch dressing on the side.

Tips & Variations

• For extra heat, add sliced jalapeños or a drizzle of hot sauce inside the burrito.
• Use Greek yogurt instead of sour cream for a lighter twist.
• Swap the chicken for grilled shrimp or black beans for a different protein option.
• To make this recipe dairy-free, omit the cheese and substitute ranch with a dairy-free dressing.
• Warm tortillas make rolling easier and prevent tearing—don’t skip this step.

Storage

Store leftover burritos wrapped tightly in foil or plastic wrap in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to crisp the edges or microwave covered with a damp paper towel until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burritos ahead of time?

Yes, you can assemble burritos ahead and keep them refrigerated. For best texture, reheat in a skillet to crisp the tortilla before serving.

Can I freeze these burritos?

Yes, wrap each burrito tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a skillet or microwave.

Chicken Avocado Ranch Burritos Recipe

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★★★★★

4.5 from 152 reviews

These Chicken Avocado Ranch Burritos combine tender, oven-baked seasoned chicken breasts with creamy mashed avocados and a zesty ranch-sour cream blend, all wrapped in warm flour tortillas. Packed with shredded cheddar and mozzarella cheeses, fresh lettuce, tomatoes, and cilantro, this recipe offers a deliciously satisfying and easy-to-make meal perfect for lunch or dinner.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 burritos 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American, Mexican-inspired

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 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

Dressing and Avocado Mix

• 1/2 cup ranch dressing
• 1/2 cup sour cream
• 2 medium avocados
• 1 tablespoon lime juice

Cheese and Vegetables

• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 cup lettuce, shredded
• 1/2 cup tomatoes, diced
• 1/4 cup cilantro, chopped

Wrap

• 4 large flour tortillas

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking the chicken.
2. Prepare the chicken: Drizzle olive oil over the chicken breasts and rub it evenly on both sides. Sprinkle garlic powder, onion powder, paprika, ground cumin, salt, and black pepper on both sides of the chicken. Massage the seasoning into the chicken to coat fully.
3. Bake the chicken: Place the seasoned chicken breasts on a baking sheet lined with parchment paper or foil. Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
4. Prepare avocado mixture: While the chicken bakes, slice avocados in half, remove pits, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth with some small chunks remaining. Stir in lime juice to add freshness and prevent browning.
5. Mix ranch dressing and sour cream: In a separate bowl, combine ranch dressing and sour cream until smooth and well blended.
6. Shred the cooked chicken: Once baked, remove the chicken from the oven and let it rest for a few minutes. Shred into bite-sized pieces using two forks.
7. Warm tortillas: Heat the flour tortillas in the microwave for 15-20 seconds or on a skillet over low heat for a few seconds on each side to make them pliable.
8. Assemble the burritos: Spread a generous layer of the ranch-sour cream mixture onto each tortilla. Add shredded chicken evenly over the center, then spoon the mashed avocado mixture on top.
9. Add cheese and vegetables: Sprinkle shredded cheddar and mozzarella cheese over the avocado layer. Follow with shredded lettuce, diced tomatoes, and chopped cilantro evenly distributed on top.
10. Roll the burritos: Fold in the sides of the tortillas, then roll tightly to fully enclose the fillings.
11. Crisp the burritos (optional): For a crisp exterior, place each burrito seam-side down on a skillet over medium heat and cook until the edges are golden and crisp.
12. Serve: Serve the burritos warm, optionally accompanied by extra ranch dressing for dipping.

Notes

• Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
• Adjust seasoning amounts to your taste preference if desired.
• You can substitute flour tortillas with gluten-free tortillas if needed.
• For a spicier kick, add diced jalapeños or hot sauce to the avocado mix or chicken.
• Leftover burritos can be wrapped tightly and refrigerated for up to 2 days.
• Warming tortillas makes them easier to roll and less likely to tear.

Keywords: Chicken burrito, avocado ranch burrito, baked chicken burrito, easy burrito recipe, homemade burritos