Chicken Avocado Ranch Burritos (Print version)
Shredded chicken, avocado, lettuce, tomato, cheese and ranch wrapped in a warm tortilla. 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
→ Dairy & Sauces
07 - 1/2 cup shredded Monterey Jack cheese 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 to taste
13 - Black pepper to taste
14 - 1 tablespoon olive oil or cooking spray
# How to make it:
01 - In a large mixing bowl, combine the shredded cooked chicken breast with garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly to ensure even seasoning.
02 - Incorporate the diced avocado, chopped romaine lettuce, diced tomato, finely diced red onion, chopped cilantro, shredded cheese, and ranch dressing. Gently fold ingredients together until evenly coated.
03 - Arrange the tortillas on a clean work surface. Evenly distribute the chicken mixture along the center of each tortilla.
04 - Fold the sides of each tortilla inward and roll tightly to form a burrito, ensuring the filling is enclosed.
05 - Preheat a large skillet or griddle over medium heat. Lightly brush with olive oil or apply a thin layer of cooking spray. Place burritos seam-side down and toast for 2-3 minutes per side, or until golden brown and heated through.
06 - Transfer to a cutting board, slice each burrito in half, and serve immediately.
# Expert suggestions:
01 -
- Everything wraps up in one hand and in fifteen minutes, you have a meal that feels like a treat.
- The avocado lends a cool creaminess, making every bite sing even when you use leftovers.
02 -
- I learned not to overstuff the burritos the hard way—a messy kitchen is less fun to clean.
- Warming tortillas beforehand makes folding a breeze without tears or splitting.
03 -
- Taste your filling first to check for seasoning since the cheese and ranch can be salty already.
- Only toast the burritos as long as they need to get golden—you don’t want the cheese to ooze out before serving.