Introduction

If there is one thing I’ve learned in my years of writing for ChefManiac, it’s that a meal doesn’t have to be complicated to be world-class. When life gets hectic, we all need those “back-pocket” recipes that come together in minutes but taste like they took hours. These Chicken Avocado Ranch Burritos with Lime Wedges are exactly that.

As a professional food writer, I’ve seen my share of elaborate dishes, but nothing beats the combination of tender shredded chicken, creamy avocado, and a zesty cilantro-lime ranch sauce. This recipe is the perfect blend of California-fresh and Mexican-inspired flavors, wrapped up in a warm, soft tortilla. Whether you’re feeding a hungry family or just looking for a meal-prep win, this is the dish you’ll find yourself making on repeat.

Why I Love This Recipe

I’m obsessed with this recipe for three main reasons: speed, texture, and balance. First, the prep time is virtually non-existent if you use rotisserie chicken or leftovers. It’s a 15-minute meal that saves you from the drive-thru. Second, the texture is a dream—you get the bite from the black beans, the crunch of the lettuce, and the buttery smoothness of the avocado. Finally, the homemade zesty ranch sauce cuts through the richness of the cheese and avocado with a bright, citrusy finish. It’s a complete meal that feels light yet incredibly satisfying.

Ingredients

For the Burritos:

• 2 cups Boneless, skinless chicken breasts (cooked and shredded)
• 2 large Avocados (pitted and diced)
• 1 can (15 oz) Black beans (thoroughly drained and rinsed)
• 2 cups Shredded lettuce (romaine or iceberg for crunch)
• 1.5 cups Shredded cheese (Cheddar or Monterey Jack work best)
• 4-6 large Flour tortillas (burrito size)
• Optional: 1 cup Sautéed bell peppers for extra sweetness and color

For the Zesty Ranch Sauce:

• 1/2 cup High-quality ranch dressing
• 2 tbsp Fresh cilantro (finely chopped)
• 1 tbsp Fresh lime juice
• 1/2 tsp Garlic powder
• Pinch of Salt and Black pepper

For Garnish:

• Extra Fresh cilantro
• 4-6 Lime wedges (essential for squeezing over each bite!)

Swaps and Notes

• The Protein: While shredded chicken is the star, this recipe is incredibly versatile. You could easily swap the chicken for shredded turkey or even leftover steak. If you are looking for a lighter, mayo-free vibe for your leftovers, check out my A Light Tangy Chicken Salad.
• The Tortillas: If you want to go low-carb, try using large collard green leaves or high-fiber wraps. Just make sure to warm them slightly so they don’t tear.
• The Heat: If you like a kick, add a few slices of pickled jalapeños or a dash of hot sauce into the ranch mixture.

List of Steps for the Recipe

1. Prepare the Zesty Ranch Sauce

In a small mixing bowl, combine the ranch dressing, chopped cilantro, lime juice, garlic powder, salt, and pepper. Whisk until smooth. Taste and adjust the lime juice if you prefer it extra tangy. This sauce is the “secret weapon” of the dish—don’t skip the fresh lime!

2. Prepare the Fillings

If you haven’t already, shred your cooked chicken. Dice the avocado just before assembling to prevent browning. Rinse your black beans well to remove excess sodium and starches.

3. Assemble the Burritos

Lay a flour tortilla flat on a clean surface. In the center, layer a generous portion of shredded chicken, diced avocado, black beans, lettuce, and cheese. If you used sautéed peppers, add those in now.

4. The Drizzle

Drizzle 1–2 tablespoons of the prepared ranch sauce directly over the fillings.

5. Roll the Burritos

Fold the left and right sides of the tortilla toward the center. While holding the sides in, use your thumbs to lift the bottom edge of the tortilla over the filling. Tuck it in tightly and roll forward until sealed.

6. Optional: Sear for Crunch

For a professional touch, place the burritos seam-side down in a dry skillet over medium heat for 1–2 minutes per side until golden and crispy.

7. Serve

Cut the burritos in half on a diagonal. Serve immediately with extra cilantro and plenty of lime wedges on the side.

Tips for Success

• Warm the Tortillas: Cold tortillas crack. Microwave your stack of tortillas for 20 seconds covered in a damp paper towel before rolling.
• Don’t Overfill: It’s tempting to pile on the avocado, but leaving about 2 inches of space around the edges ensures a tight, mess-free roll.
• The “Seam-Down” Rule: If you aren’t eating them immediately, always place them seam-side down to keep them from unraveling.

Serving Suggestions and Pairings

These burritos are a star on their own, but if you’re hosting a dinner, they pair beautifully with other Mexican-inspired favorites. For a real crowd-pleasing spread, serve these alongside These Sheet Pan Quesadillas or my Mexican Chicken and Rice Casserole.

To wash it all down, I highly recommend a cold glass of This Blueberry Lemonade to balance out the savory flavors.

Nutritional Information (Per Serving)

• Calories: 450 kcal
• Protein: 28g
• Fat: 22g
• Carbohydrates: 36g
• Fiber: 9g

Storage and Leftover Tips

Burritos containing fresh avocado and lettuce are best enjoyed immediately. However, if you have leftovers:

• Storage: Wrap tightly in foil and store in the fridge for up to 24 hours.
• Pro Tip: If you plan on having leftovers, store the avocado and ranch separately and add them fresh when you’re ready to eat.
• Reheating: If the burrito doesn’t have lettuce/avocado inside yet, you can reheat it in an air fryer at 350°F for 5 minutes to restore the crunch.

More Recipes You Will Love

If you enjoyed these burritos, you’ve got to try these other hits from the ChefManiac kitchen:

• These Chicken Enchiladas – For when you want that same great flavor in a baked casserole form.
• Mexican Chicken and Rice Casserole – A one-pan wonder for the busiest of nights.
• These Sheet Pan Quesadillas – The easiest way to feed a group without standing over the stove all night.

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Final Thoughts

I hope these Chicken Avocado Ranch Burritos become a staple in your home just like they have in mine. They are proof that fresh ingredients and a simple sauce can create a restaurant-quality meal in your own kitchen.

Did you make this recipe? I’d love to hear how it turned out! Leave a comment below, and don’t forget to follow ChefManiac on social media for more daily recipe inspiration. Happy cooking!