Easy, Creamy, Flavor-Packed: Chicken Avocado Ranch Burritos Everyone Loves

Name: Easy, Creamy, Flavor-Packed: Chicken Avocado Ranch Burritos Everyone Loves
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded; 1 ripe avocado, diced; 1 cup ranch dressing; 1 cup shredded cheese (cheddar or Mexican blend); 1 cup black beans, drained and rinsed; 1 cup corn (canned or frozen); 4 large flour tortillas; 1 tablespoon lime juice; Salt and pepper to taste; Fresh cilantro for garnish (optional)

April 19, 2025

Recipes

There are nights when I just need dinner to come together without a second thought. That’s exactly where these Chicken Avocado Ranch Burritos come in. They’re fast, flexible, and full of creamy, zesty flavor—plus they check all the boxes for both kid-pleasers and grown-up cravings.

These burritos are basically my love letter to simple weeknight cooking. I often use leftover rotisserie chicken, toss in a ripe avocado, drizzle in ranch dressing, and round it out with bright, fresh toppings. By the time the kids have finished their homework, dinner’s on the table, and everyone’s happy (including me).

Let me walk you through exactly how I make them and why I keep coming back to this recipe on busy nights.

Why I Love These Burritos

Aside from being incredibly easy, there’s a lot to love about this combo:

It’s a fridge-clearing miracle: Leftover chicken, half an avocado, the last bit of ranch—you probably already have everything you need.
The textures hit perfectly: Creamy avocado, juicy chicken, crunchy lettuce, and melty cheese all wrapped in a warm tortilla.
Kid and adult approved: Mild flavors for picky eaters, and easy to spice up for those who want more heat or punch.
Ready in minutes: No long cook time, minimal cleanup, and totally make-ahead friendly.

Ingredients You’ll Need

(Serves 4 | Prep Time: 15 mins | Cook Time: 5 mins if reheating chicken)

Filling:

300g cooked shredded chicken (leftovers, rotisserie, or freshly cooked)
1 ripe avocado, diced
60ml ranch dressing
40g diced tomatoes
40g diced red onion
10g chopped fresh cilantro
Juice of 1 lime
Salt and pepper to taste

To assemble:

4 large flour tortillas (about 25cm)
60g shredded lettuce
50g shredded cheddar cheese

Optional for serving:

Sour cream
Salsa (mild or spicy—your call)

How I Make These Burritos

1. Mix the Filling

In a large mixing bowl, I toss together the shredded chicken, avocado, ranch dressing, tomatoes, onion, and cilantro. I squeeze in fresh lime juice and season it with salt and pepper. It’s creamy, tangy, and just loaded with texture.

If I’m using cold chicken from the fridge, I’ll give it a quick zap in the microwave or a light pan heat before mixing—especially if I want a warm burrito.

2. Warm the Tortillas

This step makes all the difference when it comes to wrapping the burritos without tearing. I usually warm them one at a time in a dry skillet for 20–30 seconds per side or pop the whole stack into the microwave for 20 seconds wrapped in a clean towel.

3. Build Your Burrito

I lay out the tortillas and spoon the chicken-avocado filling down the center of each one. Then I top it with shredded lettuce and cheddar cheese. If I’m feeling extra, I’ll add a thin line of hot sauce or a few sliced jalapeños right here too.

4. Fold and Roll

I fold the sides in, then roll tightly from the bottom up. A little press at the end helps seal it all together. If I’m serving them right away, they go straight to the plate. If I want a crispy edge, I’ll toast them seam-side down in a skillet for a minute or two.

5. Serve It Up

I serve these burritos with sour cream and salsa on the side for dipping—or drizzle both right on top for a slightly messy, fully delicious experience. Sometimes I add a handful of tortilla chips or a scoop of guac on the plate for good measure.

Tips and Tweaks I Love

Grill or toast the burrito: Pressing it in a panini press or toasting in a skillet gives it a golden, crispy finish.
Make it spicy: Add chipotle ranch, hot sauce, or diced jalapeños to the filling for a kick.
Swap the protein: Works great with cooked turkey, ground beef, or even black beans for a vegetarian twist.
Add extras: Corn, black beans, or sliced olives work really well stirred into the filling.

What I Serve With These Burritos

These are hearty enough to stand on their own, but if I want to round out the meal:

Mexican street corn or elote salad
A simple cucumber and lime salad
Tortilla chips with queso or guacamole
Chilled iced tea or a sparkling lime water

FAQs from My Kitchen

Q: Can I make these ahead of time?
A: Yes! I assemble them and wrap tightly in foil or parchment. They keep well in the fridge for 2–3 days. I reheat in the microwave or toast in a skillet.

Q: What’s the best way to keep the avocado from browning?
A: The lime juice helps a lot. If you’re prepping early, you can also mix the avocado with a little extra ranch before adding it to the chicken.

Q: Can I freeze them?
A: You can, but I’d skip the lettuce and add it fresh after reheating. Wrap tightly in foil and freeze for up to 1 month.

Q: How do I keep them from falling apart?
A: Don’t overfill! And always warm the tortillas—it makes them way more flexible and less likely to tear.

Why These Burritos Are a Permanent Part of My Dinner Plan

These Chicken Avocado Ranch Burritos are the kind of meal that makes weeknights easier. They’re quick, satisfying, and totally customizable. Whether I’m using up leftovers or starting from scratch, I know I’m only a few ingredients away from something everyone in my house will actually eat—and enjoy.

If you end up making these, let me know what twists you add. More cheese? Spicy ranch? Wrap them in foil and take them on the go? I’d love to hear how you make them yours. Because when dinner comes together this fast, it leaves more time for everything else.