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Got just a handful of basics? You can whip up these chicken avocado ranch burritos, perfect for a yummy bite when you're short on time or prepping lunches for the week. Creamy avocado, juicy chicken, and punchy ranch come together for a meal that feels cozy but never boring.
I threw these together when rotisserie chicken was all I had left one night, and now my family asks for them all the time. My teens even want them before practices, and I love that they're so fast to put together.
Tasty Ingredients
- Large flour tortillas: Grab good-quality ones (look for the “burrito size” to make wrapping simple).
- Salt and pepper: Brings all the flavors to life. After mixing, taste and adjust if you need to.
- Garlic powder: Gives a boost of flavor without stealing the show. If you want, swap with fresh garlic—just know it packs more punch.
- Fresh cilantro: Lifts up the whole filling with a bright, herby taste. Not a fan? Flat-leaf parsley is a good swap.
- Ranch dressing: Creamy, a little tangy, and holds everything together nicely. It balances the richness of avocado.
- Shredded cheddar cheese: Melty, gooey, and extra tasty. Grate it yourself if you can—it melts like a dream.
- Avocado: Makes every bite creamy and adds good-for-you fats. Pick ones that feel just a bit soft (that's how you know they're ready).
- Cooked shredded chicken: The main player in these burritos. Rotisserie chicken makes things faster and keeps it filling.
Cozy Step-by-Step Instructions
- Optional crisping:
- Want a toasty finish and sealed burritos? Pop them seam-side down in a greased skillet on medium. Flip after a couple minutes when they're golden. This changes everything.
- Fill and roll:
- Lay out your warm tortilla, put around half a cup of filling below the middle, fold up the bottom, fold in the sides, and roll it tight. Don’t stuff it too full.
- Warm the tortillas:
- Toss each tortilla in a dry pan for about 10 seconds per side, or wrap in a damp paper towel and microwave for 15 seconds so they stay soft and don't crack when you roll them.
- Prep the filling:
- In a big bowl, gently mix your chicken, avocado pieces, cheese, ranch, cilantro, and seasonings together. Don’t mash the avocado too much—you want some nice chunks. Taste it and add more salt or pepper if you need.
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Honestly, ranch dressing is the game-changer here. I discovered it when we ran out of sour cream and just used what we had. That creamy and slightly tangy bite makes the burrito next-level. My mother-in-law, who says she doesn't even like ranch, couldn't put her finger on the flavor but kept asking me to make more.
Simple Make-Ahead Tips
If you're into prepping meals ahead, these are for you. Get the filling ready up to 2 days early and keep it sealed in the fridge (the ranch helps keep the avocado from turning brown). When you're ready to eat, just warm the filling a bit and assemble. You can also roll up the burritos, wrap each in parchment or plastic wrap, and chill for up to a day.
Switch It Up
Use whatever you’ve got! Got turkey? Swap it for chicken. Try black or pinto beans if you want to go meatless. Dairy-free? There are plant-based cheese and ranch options. Want more protein and tartness? Sub in Greek yogurt for the ranch. Avocados not ready? A couple spoonfuls of guac works just as well.
Fun Ways to Serve
Honestly, they're great on their own but go really well with sides too. Try a simple salad with citrusy dressing for something fresh. For a heartier spread, dish up some Mexican rice or black bean soup. Hosting? Cut the burritos into pinwheels and poke in some toothpicks—party win. My family loves them with fresh mango or pineapple on the side for a sweet pick-me-up.
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These are super flexible, full of flavor, and perfect for anyone busy who still wants something delicious.
Frequently Asked Questions
- → Can I make these burritos ahead of time?
Absolutely! Just assemble the wraps (leave out the avocado for now), wrap 'em individually in foil, and pop them in the fridge for up to 2 days. When you're ready to eat, slice in fresh avocado before serving so it doesn’t go brown. Reheat the foil-wrapped burritos in your oven at 350°F for about 15 minutes, or until nice and hot.
- → What can I substitute for Ranch dressing?
No ranch on hand? No biggie. Try Greek yogurt with some taco spices, sour cream with a splash of lime and chopped herbs, whip up an avocado crema, or just drizzle on your favorite vinaigrette. All give you that creamy feel with their own fresh kick.
- → How can I make this recipe healthier?
Swap in low-carb or whole grain tortillas, go with Greek yogurt instead of ranch, use lighter cheese, and throw in extras like fresh spinach, bell peppers, or corn. Using rotisserie chicken with the skin off keeps it lean too.
- → What sides go well with these burritos?
Try these with some Mexican rice, a scoop of black beans, corn salad, or crunchy guac. Pico de gallo or a tossed green salad also fit right in. For a filling meal, pair with tortilla chips and your favorite salsa or soup.
- → Can I freeze these burritos?
Yep! Just skip adding avocado (it gets weird in the freezer). Wrap the filled burritos in parchment, then foil, and stash in the freezer for up to 3 months. Heat in the microwave for a couple minutes or bake at 350°F for about 20-25 minutes till they're hot.
- → How can I make these burritos spicy?
If you want some heat, throw in some chopped jalapeños, dash on hot sauce, or sprinkle in cayenne or red pepper flakes to your mix. You can also switch cheddar for pepper jack or enjoy with a spicy salsa.