Easy Chicken Avocado Ranch Burritos: Quick Dinner! (Print Version)

Whip up delicious Chicken Avocado Ranch Burritos! This easy recipe is packed with flavor, perfect for busy weeknights, and a total family favorite.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Main Burrito Fillings

01 - 2 cups cooked chicken, shredded or diced
02 - 4 large flour tortillas
03 - 1 large ripe avocado

→ Flavor Boosters & Seasonings

04 - 1/2 cup ranch dressing
05 - 1 tbsp fresh lime juice
06 - 1/2 tsp ground cumin
07 - 1/2 tsp garlic powder

→ Finishing Touches

08 - 1 cup shredded cheddar or Monterey Jack cheese
09 - 1/4 cup fresh cilantro, chopped

→ Optional Extras

10 - 1 tbsp olive oil (for searing)
11 - Pinch of salt and pepper to taste

# Instructions:

01 - First things first, get that chicken ready! If you're using leftover cooked chicken, shred or dice it into bite-sized pieces. If you're cooking it fresh, season your chicken breast or thighs with a pinch of salt, pepper, cumin, and garlic powder, then cook it in a skillet until it's beautifully browned and cooked through. I always try to get a little char on it; it just adds so much flavor to these Chicken Avocado Ranch Burritos. This is where I sometimes get distracted and almost burn the garlic, so stay vigilant!
02 - Now for the creamy magic! In a medium bowl, mash your ripe avocado. Honestly, I use a fork for this; a little lumpy is totally fine and adds character, you know? Then, stir in your ranch dressing and a squeeze of fresh lime juice. Mix it all until it's as smooth or chunky as you like. Taste it! Does it need more lime? More ranch? This is your moment to shine. I once added too much lime and had to balance it with an extra dollop of ranch – oops!
03 - Warm your tortillas slightly. Seriously, don't skip this; it makes them so much easier to roll without tearing. Lay out a tortilla, spread a generous layer of that dreamy avocado ranch down the center, leaving some space at the edges. Pile on a good amount of your seasoned chicken, and then sprinkle with shredded cheese. This step always smells so good, like all the best comfort foods combined!
04 - Time to roll! Fold in the sides of the tortilla, then tightly roll it up from the bottom. You want it snug, like a little flavor package. I used to roll them too loosely, and everything would just spill out. What a mess! Practice makes perfect, and even if it's not perfect, it'll still taste amazing.
05 - Heat a little oil in a large skillet over medium heat. Once it's shimmering, place your rolled Chicken Avocado Ranch Burritos seam-side down in the pan. Cook for about 2-3 minutes per side, or until they're golden brown and the tortilla is slightly crispy. This step is crucial for that satisfying crunch and to melt the cheese inside. I love how the kitchen smells like a bustling taqueria at this point!
06 - Once your burritos are beautifully golden, remove them from the pan. Slice them in half, if you're feeling fancy, and garnish with fresh cilantro. A little extra lime wedge on the side never hurts either. The inside should be warm, gooey, and bursting with flavor. Honestly, the first bite is pure bliss; all that creamy, tangy, savory goodness just hits different.

# Notes:

01 - Don't overcrowd your pan when browning the chicken; it steams instead of searing, and trust me, I've made that mistake too many times!
02 - You can totally prep the chicken and sauce a day ahead. It makes assembly a breeze, especially for those wild weeknights.
03 - Ran out of avocado? A dollop of sour cream or Greek yogurt in the ranch works surprisingly well in a pinch, though it changes the texture a bit.
04 - Warm your tortillas slightly before rolling; they're way more pliable and less likely to crack, saving you from a messy burrito disaster.

# Equipment Needed:

01 - Large skillet
02 - mixing bowl
03 - cutting board
04 - knife

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 25-35g

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