Hey everyone, Jason Griffith here! We all have those moments when a classic sandwich or salad just won’t cut it. You want something creamy, flavorful, and easy to grab and go. That’s where these Chicken Avocado Ranch Burritos come in. They’re the perfect solution for a quick lunch or a simple dinner, combining tender shredded chicken, creamy avocado, and a zesty ranch dressing, all wrapped up in a warm tortilla. This recipe is a complete game-changer and a perfect way to make a satisfying meal in minutes.
Why I Love This Recipe
What I love most about this recipe is its genius simplicity and incredible flavor. It’s a no-cook, no-fuss meal that you can have on the table in about 10 minutes, especially if you have cooked chicken on hand. The combination of the rich, creamy avocado and the tangy ranch dressing creates a fantastic sauce that coats every bite. The shredded chicken provides a hearty, savory base, and the cheese adds a perfect layer of salty goodness. This recipe is also incredibly versatile, so you can easily add your favorite vegetables or other ingredients to make it your own. It’s a healthy, satisfying, and completely delicious meal that you’ll be making again and again.
Ingredients
- 2 cups cooked shredded chicken
- 1 avocado, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup Ranch dressing
- 4 large flour tortillas
- 1/4 cup corn kernels (optional)
- 1/4 cup chopped fresh cilantro (optional)
- Salt and black pepper to taste
Swaps and Notes
- Chicken: A rotisserie chicken is a fantastic shortcut for this recipe. You can also use leftover grilled or baked chicken.
- Avocado: Make sure your avocado is ripe but not overly soft. A firm but ripe avocado will hold its shape better in the burrito.
- Cheese: Shredded cheddar cheese is a classic, but you can also use Monterey Jack, Pepper Jack, or a Mexican blend.
- Ranch Dressing: Use your favorite brand of ranch dressing. A light ranch would work as well if you’re watching calories.
- Tortillas: Large flour tortillas are best for wrapping, but you can use corn tortillas for a gluten-free option.
Step-by-Step Instructions
- Prep the Chicken: In a medium bowl, combine the cooked shredded chicken, diced avocado, shredded cheddar cheese, and Ranch dressing.
- Add Optional Ingredients: If you’re using them, stir in the corn kernels and chopped fresh cilantro.
- Season: Season the mixture with a pinch of salt and black pepper to taste. Mix everything together until it’s well combined.
- Warm the Tortillas: You can warm the tortillas by wrapping them in a damp paper towel and microwaving for about 30 seconds, or by heating them in a dry skillet for 15-20 seconds per side.
- Assemble the Burritos: Lay a warm tortilla on a flat surface. Spoon about 1/4 of the chicken and avocado mixture into the center of the tortilla.
- Roll the Burritos: Fold in the sides of the tortilla, then roll it tightly from the bottom up to create a burrito.
- Serve: Serve the burritos immediately, or you can wrap them in foil for a meal on the go.
Tips for Success
- Use Cooked Chicken: This is a no-cook recipe, so having your chicken ready to go is the key to a fast meal.
- Don’t Overfill: Be careful not to add too much filling, as it can make it hard to roll the burrito tightly.
- Warm the Tortillas: Warm tortillas are a must! They are softer, more pliable, and much easier to roll without tearing.
- Embrace the Customization: This is a great “use what you have” recipe. Add some black beans, a little salsa, or some chopped bell peppers to the filling.
Serving Suggestions and Pairings
These burritos are a complete meal on their own, but you can serve them with a simple side salad, a bowl of tortilla chips and salsa, or even some crockpot nacho dip. For a drink pairing, a glass of water with a squeeze of lime would be perfect.
Nutritional Information (per serving, approximate)
- Calories: 450 kcal
- Carbohydrates: 40g
- Protein: 30g
- Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 70mg
- Sodium: 900mg
- Fiber: 5g
- Sugar: 4g
Disclaimer: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
Storage and Leftover Tips
This dish is best served fresh, but you can store the filling in an airtight container in the refrigerator for up to 2 days. To prevent the avocado from browning, press a piece of plastic wrap directly onto the surface of the filling.
More Recipes You’ll Love
If you enjoy easy, savory, and satisfying meals, you might also like these other recipes:
- A light, tangy chicken salad I actually crave (and there’s no mayo in sight)
- Easy Cheese-Stuffed Chicken Wontons with Ranch (Golden, Crunchy, Addictive)
- This Mexican Chicken and Rice Casserole is my favorite one-pan dinner that’s always a hit
- These Chicken Enchiladas are my go-to for cozy, crowd-pleasing dinners
Final Thoughts
These Chicken Avocado Ranch Burritos are a perfect example of a new classic. They’re a simple, clever mashup that delivers on big, comforting flavor every single time. It’s a fun and easy way to get a fantastic meal on the table, and it’s guaranteed to become a new favorite in your home.
What’s your go-to quick and easy lunch? I’d love to hear your ideas in the comments below! Be sure to follow me for more recipes that are as simple as they are delicious.
Creamy Chicken Avocado Ranch Burritos: Your New Favorite Wrap
Ingredients
- 2 cups shredded cheddar cheese
- 4 cups ranch dressing
- 4 cups corn kernels (optional)
- 4 cups chopped fresh cilantro (optional)
- 4 large flour tortillas
- 2 cups cooked shredded chicken
- 2 ripe avocados, mashed
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, mashed avocados, ranch dressing, corn, cilantro, and a pinch of salt and pepper.
- Lay out a flour tortilla and scoop a generous portion of the chicken and avocado mixture onto the center.
- Sprinkle shredded cheddar cheese on top of the filling.
- Fold in the sides of the tortilla and roll it up tightly from the bottom to the top.
- Repeat with the remaining tortillas and filling.
- Serve immediately or wrap in foil for easy transport.
Nutrition Information
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