Chicken Avocado Ranch Burritos (Print Version)
Shredded chicken, creamy avocado, lettuce, tomato, and ranch rolled in warm tortillas—ready in 30 minutes.
# What You'll Need:
→ Meats
01 - 2 cups cooked chicken breast, shredded
→ Vegetables
02 - 1 large ripe avocado, diced
03 - 1 cup Romaine lettuce, chopped
04 - 1 medium tomato, diced
05 - 1/4 cup red onion, finely diced
06 - 1/4 cup fresh cilantro, chopped (optional)
→ Dairy & Sauces
07 - 1/2 cup shredded Monterey Jack or cheddar cheese
08 - 1/3 cup ranch dressing
→ Bread
09 - 4 large flour tortillas (10-inch)
→ Spices & Seasonings
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon smoked paprika
12 - Salt and pepper to taste
13 - 1 tablespoon olive oil or cooking spray
# How-To Steps:
01 - In a large bowl, mix the shredded chicken with garlic powder, smoked paprika, salt, and black pepper until evenly combined.
02 - Add diced avocado, chopped Romaine lettuce, tomato, red onion, cilantro, cheese, and ranch dressing to the seasoned chicken. Gently toss to coat all components thoroughly.
03 - Arrange the flour tortillas on a clean work surface. Spoon an equal amount of the chicken mixture into the center of each tortilla.
04 - Fold the sides inward and roll each tortilla tightly to enclose the filling securely, forming a burrito.
05 - Heat a large skillet or griddle over medium heat. Brush with olive oil or lightly coat with cooking spray. Place burritos seam-side down and cook for 2 to 3 minutes on each side until golden brown and heated through.
06 - Cut each burrito in half and serve immediately while warm.
# Expert Tips:
01 -
- This is a meal that basically assembles itself—ideal for those scrambled, hungry nights.
- The surprising punch from smoked paprika and fresh cilantro seriously elevates takeout-level flavor at home.
02 -
- If you overfill the tortillas, they’ll burst open no matter how tight you roll—less is truly more here.
- Toasting on too high a heat will scorch the outside before the cheese melts inside, so stick with medium and be patient.
03 -
- Chop veggies just before mixing—the fresher, the better for crunch and color.
- Letting the assembled burritos rest a few minutes before toasting keeps them from splitting and holds the filling together beautifully.