You know those nights when you need dinner on the table fast, but you still want something that tastes like you actually tried? That’s where these chicken and avocado ranch burritos swoop in to save the day. Seriously, I make these at least once a week—my family loses their minds over the creamy avocado and tangy ranch combo with perfectly seasoned chicken. It’s the kind of meal that feels indulgent but comes together in under 30 minutes. The first time I threw these together, my kids asked if we could have them for dinner every night. (I didn’t say yes… but I didn’t say no, either.)
Why You'll Love These Chicken and Avocado Ranch Burritos
Trust me, these burritos are about to become your new go-to meal for so many reasons:
- Crazy fast: From fridge to table in 25 minutes flat—even faster than delivery!
- Flavor bomb: The creamy avocado cools down the spicy taco chicken, while ranch dressing ties it all together perfectly.
- Totally flexible: Swap ingredients based on what's in your fridge (I've used everything from leftover rotisserie chicken to pepper jack cheese).
- Kid-approved magic: My picky eaters actually beg for these—and that's saying something!
Ingredients for Chicken and Avocado Ranch Burritos
Listen, the magic of these burritos comes down to a few simple-but-crucial ingredients. I've made this enough times to know exactly what works best—and what shortcuts you can totally take when you're in a pinch. Here's everything you'll need:
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks (trust me, thighs stay juicier than breast here)
- 1 (1.25-ounce) package taco seasoning (or 2½ tablespoons homemade—I won't judge either way)
- 1 tablespoon olive oil (just enough to keep the chicken from sticking)
- 4 burrito-size flour tortillas, 10 inches each (warm them up—I'll show you how later!)
- 2 ripe avocados, halved, peeled, seeded and diced (wait until they give slightly when squeezed)
- 1 cup shredded mozzarella cheese (the mild flavor lets the ranch shine)
- ¼ cup sour cream (full-fat for extra creaminess, obviously)
- ¼ cup Ranch dressing (my secret? Hidden Valley original mix made with buttermilk)
- ¼ cup chopped fresh cilantro leaves (omit if you're one of those cilantro-tastes-like-soap people)
See? Nothing crazy here—just good, fresh stuff that comes together like a flavor symphony. Now let's get cooking!
Step-by-Step Chicken and Avocado Ranch Burrito Instructions
Alright, let's make some magic happen! I've made these burritos so many times I could probably do it in my sleep—but don't worry, I'll walk you through each step so yours turn out perfect on the first try.
- Season that chicken! Toss your 1-inch chicken chunks with the entire packet of taco seasoning until every piece is completely coated. Those spices are about to work their flavor magic!
- Sizzle time. Heat your olive oil in a large skillet over medium-high heat. When it shimmers, add the chicken in a single layer—don't crowd the pan! Cook for 6-8 minutes, turning occasionally, until no pink remains and you've got beautiful golden-brown edges.
- Tortilla prep. While the chicken cooks, warm your tortillas one at a time in a dry skillet for about 15 seconds per side, or stack them between damp paper towels and microwave for 30 seconds. This makes them pliable so they won't crack when rolling.
- Assembly line. Lay out each warm tortilla and spread 1 tablespoon of ranch dressing slightly off-center—this acts like flavor glue! Top with chicken, avocado chunks, cheese, a dollop of sour cream, and a sprinkle of fresh cilantro.
- Roll like a pro. Fold the sides in first, then roll tightly away from you, tucking the filling in as you go. If you've ever made a burrito at Chipotle, you've got this!
- Golden perfection (optional). For extra crunch, heat a clean skillet over medium and toast each burrito seam-side down for 1-2 minutes until golden. Just be careful—the filling will be hot!
Pro Tips for Perfect Chicken and Avocado Ranch Burritos
After making roughly a million of these (okay, maybe dozens), here are my hard-earned secrets:
- Avocado timing: Dice your avocados RIGHT before assembling—they'll brown if you prep them too early. Squeeze a little lime juice over them if you must prep ahead.
- Tortilla truth: Cold tortillas crack. Warm tortillas bend. Microwaving with a damp paper towel is my lazy-girl method that never fails.
- Cheese melt: For extra gooeyness, sprinkle cheese directly onto the warm tortilla before adding other fillings—the residual heat starts melting it immediately.
There you go—everything I've learned through trial and (delicious) error. Now go forth and burrito!
Ingredient Substitutions and Variations
Look, I get it—sometimes you're staring into the fridge thinking "I don't have half this stuff!" Don't panic. These burritos are practically bulletproof when it comes to substitutions. Here are all my tested swaps and twists:
Protein Playground
Ran out of chicken thighs? No sweat:
- Chicken breast works fine if that's what you've got—just cut cooking time by 1-2 minutes since it dries out faster
- Leftover rotisserie chicken is my weeknight hero—just shred and toss with a bit of taco seasoning and olive oil to warm through
- Shrimp makes an amazing swap—marinate peeled tails in taco seasoning for 15 minutes before a quick 2-minute sauté
Dairy Dilemmas
Out of one creamy component? Try these:
- Greek yogurt instead of sour cream adds tang with extra protein (just thin it with a splash of milk first)
- Pepper jack cheese kicks up the spice if you're bored with mozzarella
- Blue cheese dressing instead of ranch for grown-up flavor (my husband's favorite twist)
Tortilla Troubles
No flour tortillas? Get creative:
- Spinach wraps add veggie points (kids never notice the color!)
- Low-carb tortillas work well—just warm them extra gently as they tear easier
- Lettuce wraps for a keto version—use big butter lettuce leaves as your vessel
Veggie Variations
Want to pack in more nutrients? Toss in:
- Pickled jalapeños for heat lovers (my personal must-have)
- Diced roasted red peppers add sweetness and color
- Thinly sliced cabbage gives awesome crunch—I use the bagged coleslaw mix when lazy
The beauty of these burritos? They're like jazz—you gotta know the basic melody, but then you can improvise all over the place. My only rule? Whatever you substitute, keep one creamy element (avocado, dressing, or dairy) and one crunchy texture. That balance makes every bite perfection.
Serving Suggestions for Chicken and Avocado Ranch Burritos
Okay, let's talk about taking these already-amazing burritos to the next level with the perfect sides. I've served these at everything from casual weeknight dinners to backyard parties—here are my favorite ways to round out the meal.
The Classic Pairings
When I want that full "Mexican restaurant at home" experience, I go for:
- Cilantro lime rice - My quick version? Cook rice with a splash of lime juice and toss with chopped cilantro right before serving
- Charro beans - Canned pinto beans simmered with bacon, garlic, and a pinch of cumin make life easy
- Street corn salad - Frozen corn kernels thawed and mixed with mayo, cotija cheese, and chili powder
Light & Fresh Options
For summer nights or when I want something lighter:
- Simple green salad with lime vinaigrette (just lime juice, olive oil, salt)
- Pico de gallo - My kids love helping chop tomatoes, onions, and cilantro for this
- Sliced watermelon - The sweet juiciness cuts through the creamy ranch perfectly
Meal Prep Magic
These burritos are my secret weapon for easy lunches all week:
- Wrap individually in foil and refrigerate for up to 3 days—just unwrap and microwave for 1 minute
- Freezer-friendly! Wrap tightly in plastic wrap then foil before freezing. Thaw overnight in fridge, then microwave wrapped in a damp paper towel
- Deconstructed bowls - Pack components separately for easy assembly at work or school
Pro tip: If you're serving these at a party, slice them diagonally and secure with toothpicks—the colorful filling looks gorgeous on a platter! My friends always think I spent way more time than I actually did.
Storage and Reheating
Okay, let's talk burrito afterlife—because let's be real, these chicken and avocado ranch burritos are so good you'll want to make extras! Here's everything I've learned about keeping them fresh (and how to revive them without turning them into sad, soggy messes).
Fridge storage: Wrap each cooled burrito tightly in aluminum foil—like you're tucking it into a little metallic burrito sleeping bag. They'll stay happy in the fridge for up to 2 days. Any longer and the avocado starts getting... questionable. I sometimes write the date on the foil with a sharpie so I don't play the "is this still good?" guessing game.
Freezer magic: For longer storage, wrap the foil-wrapped burritos in plastic wrap first (double protection!), then pop them in a freezer bag. They'll keep beautifully for up to 3 months. The night before you want one, move it to the fridge to thaw gradually.
Reheating secrets: Here's how I bring these babies back to life:
- Microwave method: Unwrap and place on a microwave-safe plate with a damp paper towel draped over the top. Nuke for 1 minute, flip, then another 30 seconds. The steam keeps the tortilla soft!
- Skiller revival: For extra crispness, heat a dry skillet over medium and toast the unwrapped burrito for 2-3 minutes per side. This works miracles on day-old burritos.
- Oven option: At 350°F, wrap in fresh foil and bake for 15 minutes if thawed, 25 minutes if frozen. Perfect for feeding a crowd!
Word to the wise: The avocados will darken a bit when stored—totally normal! Just stir them gently when reheating. And if you're meal prepping, I sometimes pack the avocado separately to add fresh when reheating—but honestly, I'm usually too lazy for that extra step!
Nutritional Information
Now, I'm no nutritionist, but I know we all like to have a rough idea of what we're eating—especially when something tastes this indulgent! Here's the scoop on one loaded chicken and avocado ranch burrito (but remember, these numbers will dance around depending on your exact ingredients and portion sizes):
- Calories: About 450 per burrito (hey, it's a complete meal!)
- Protein: 28g from the chicken and cheese (keeps you full for hours)
- Carbs: 30g (mostly from the tortilla—use low-carb if you're watching this)
- Fiber: 6g thanks to that creamy avocado
- Healthy fats: 14g unsaturated (avocado and olive oil doing the heavy lifting)
A quick heads-up: Nutrition varies based on your specific ingredients and brands. Used extra cheese? Swapped dressings? Your numbers will be different—and that's totally fine! I calculate these estimates using standard grocery store ingredients, but let's be real—I'm way more focused on flavor than crunching numbers when I'm making these beauties.
Pro tip: If you're tracking macros closely, measure your avocado—it's the most variable ingredient. A medium Haas avocado is usually about 150 calories, but those giant ones from Costco? Whoa baby, that'll change your numbers!
Frequently Asked Questions
Q1. Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine—just reduce cooking time by 1-2 minutes since it dries out faster. But honestly? Thighs stay juicier and absorb the taco seasoning better. My family taste testers overwhelmingly prefer thighs, but I won't judge if breast is what you've got!
Q2. How can I make these burritos spicier?
Oh, I love this question! Here are my favorite heat boosters:
- Use hot taco seasoning instead of mild
- Add pickled jalapeños (my go-to!) or fresh diced ones
- Swap regular ranch for spicy ranch dressing
- Mix a dash of cayenne into the sour cream
Start with one change—you can always add more heat later!
Q3. Can I prep these ahead without the avocado turning brown?
Here's my meal prep hack: Assemble everything except the avocado. Store wrapped burritos in the fridge, then add fresh avocado right before eating. If you must prep it all together, squeeze lime juice over the avocado before wrapping—it buys you about 12 hours before noticeable browning.
Q4. What's the best way to warm tortillas for burritos?
After years of trial and error, my foolproof method is microwaving them between damp paper towels for 30 seconds. The steam makes them perfectly pliable without drying out. Pro tip: Warm one at a time—stacked tortillas don't heat evenly!
Q5. Can I make these vegetarian?
You bet! My favorite meatless version uses:
- Black beans (mashed slightly for better texture)
- Roasted sweet potatoes instead of chicken
- Extra avocado for creaminess
The ranch dressing still ties everything together beautifully—even my carnivore husband loves this version!
Print
Juicy Chicken and Avocado Ranch Burritos in 25 Minutes
- Total Time: 25 minutes
- Yield: 4 burritos 1x
- Diet: Low Lactose
Description
A quick and tasty chicken and avocado ranch burrito recipe.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 (1.25-ounce) package taco seasoning
- 1 tablespoon olive oil
- 4 burrito-size flour tortillas, 10 inches each
- 2 avocados, halved, peeled, seeded and diced
- 1 cup shredded mozzarella cheese
- ¼ cup sour cream
- ¼ cup Ranch dressing
- ¼ cup chopped fresh cilantro leaves
Instructions
- Season chicken with taco seasoning.
- Heat olive oil in a pan and cook chicken until done.
- Warm tortillas.
- Fill tortillas with chicken, avocado, cheese, sour cream, ranch dressing, and cilantro.
- Roll into burritos and serve.
Notes
- Use fresh ingredients for the best flavor.
- Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 90mg
Keywords: chicken, avocado, ranch, burrito, easy
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