Description
Warm, creamy Chicken Avocado Ranch Burritos are a simple, family-friendly meal that combines toasted tortillas with a tangy ranch filling and fresh avocado.
Ingredients
Scale
- 4 large flour tortillas (10-inch), warmed
- 1 cup shredded cheddar or Monterey Jack cheese
- 3 cups cooked shredded chicken (rotisserie works great)
- 1 ripe avocado, mashed with a squeeze of lime
- 1/2 cup ranch dressing (use more to taste)
- 1/2 cup corn (canned or frozen, drained)
- 1/4 cup finely chopped red onion
- 1 small tomato, seeded and diced
- 1/2 cup shredded lettuce or baby greens
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
- 1 tablespoon olive oil or butter for the skillet
- Lime wedges and chopped cilantro for garnish (optional)
Instructions
- Prep ingredients: shred the chicken, mash the avocado with lime and a pinch of salt, and chop onion and tomato.
- In a bowl, mix shredded chicken, ranch dressing, corn, garlic powder, cumin, red onion, and season with salt and pepper.
- Heat tortillas in a dry skillet for 20–30 seconds on each side or microwave for 15–20 seconds wrapped in a damp paper towel.
- Assemble the burritos: lay a tortilla flat, spread mashed avocado in the center, add ¾ cup of the chicken mixture, sprinkle cheese, and top with tomato and lettuce. Fold the sides in and roll tightly.
- Heat oil or butter in a skillet, place burritos seam-side down, and cook 2–3 minutes per side until golden and cheese melts.
- Serve warm with lime wedges and extra ranch on the side. Cut in half for serving.
Notes
Use warm tortillas to avoid tearing. Add fresh toppings like lettuce or tomatoes just before serving to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg