Chicken Avocado Ranch Burritos

I’ll never forget the first time I threw together these Chicken Avocado Ranch Burritos on a hectic Tuesday night. I had leftover rotisserie chicken, a couple of avocados going soft on the counter, and zero energy to think. That’s when I remembered my grandma’s old handwritten note tucked in her recipe box: “When in doubt, wrap it up with ranch.” Best advice ever.

These burritos became my weeknight hero. The creamy homemade cilantro ranch sauce brings everything together beautifully, and the fresh avocado adds a buttery richness that makes every bite feel indulgent without being heavy. I love that I can have dinner on the table in minutes, using ingredients I almost always have on hand. The combination of seasoned chicken, tangy ranch, and melted mozzarella wrapped in a warm tortilla hits all the right comfort food notes. Whether you’re meal prepping for the week or feeding hungry kids after soccer practice, these Chicken Avocado Ranch Burritos deliver big flavor with minimal effort.

What You’ll Need to Make These Burritos

I always keep cooked chicken in my fridge for recipes like this because it cuts your prep time in half. You can use rotisserie chicken, leftover grilled chicken, or even poached chicken breasts. Pro tip: chicken thighs have more flavor and stay moist, but breasts work great too if that’s what you have.

• 2 cups cooked chicken, diced or shredded
• 2 ripe avocados, sliced (look for ones that yield slightly to gentle pressure but aren’t mushy)
• 6 large flour tortillas (I prefer burrito-size for easier wrapping)
• 1 cup shredded mozzarella cheese (pepper jack adds nice heat if you like spice)
• ½ cup diced red onion
• ¼ cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 1 packet taco seasoning
• Salt and pepper to taste

For the Cilantro Yogurt Ranch Sauce:

• ½ cup plain Greek yogurt (full-fat makes it creamier)
• ¼ cup mayonnaise
• 2 tablespoons fresh cilantro, chopped fine
• 1 tablespoon ranch seasoning mix
• 1 tablespoon fresh lime juice
• 1 clove garlic, minced

How to Build Perfect Ranch Chicken Burritos

I recommend making the ranch sauce first so the flavors have time to blend while you prep everything else. It makes such a difference in taste.

Step 1: In a mixing bowl, whisk together Greek yogurt, mayonnaise, ranch seasoning mix, lime juice, minced garlic, and chopped cilantro until completely smooth and creamy. Cover and refrigerate while you prepare the other components. This lets the ranch seasoning hydrate and the garlic mellow out.

Step 2: Warm your cooked chicken in a large skillet over medium heat with the taco seasoning packet. If you’re starting with raw chicken, cook it fully first (about 6-7 minutes per side for breasts until internal temperature reaches 165°F), then shred or dice it. Season with salt and pepper to taste. The chicken should be hot and fragrant.

Step 3: Slice your avocados in half, remove the pit, and cut into thin slices. Toss them gently with 2 tablespoons of fresh lime juice to prevent browning and add brightness.

Step 4: Warm your tortillas in a dry skillet for about 30 seconds per side or wrap them in a damp paper towel and microwave for 20 seconds. They should be pliable and soft, not crispy. This prevents tearing when you roll them.

Step 5: On each warm tortilla, spread about 2 tablespoons of the cilantro ranch sauce down the center, leaving a 2-inch border on the sides. Don’t overfill or your burritos will be impossible to wrap.

Step 6: Layer with seasoned chicken, avocado slices, shredded mozzarella, diced red onion, and fresh cilantro. Add an extra squeeze of lime juice if you want more tang.

Step 7: To roll each burrito, fold in the sides first, then roll from the bottom up tightly, keeping the filling tucked in as you go. Practice makes perfect here.

Step 8: Place each burrito seam-side down in a dry skillet over medium heat. Toast for 2-3 minutes until golden brown and the cheese inside melts. This step is optional but gives you a crispy exterior that’s irresistible.

Step 9: Cut each Chicken Avocado Ranch Burrito in half diagonally and serve immediately with extra ranch sauce and lime wedges on the side.

Best Dishes to Serve with Your Burritos

These burritos are hearty enough to stand alone, but pairing them with the right sides takes the meal to the next level.

Mexican Rice: The fluffy, tomato-seasoned rice soaks up any extra ranch sauce and adds a comforting starch that balances the creamy filling perfectly.

Sweet Corn: Whether you grill it with chili lime butter or serve it off the cob with cotija cheese, sweet corn brings a natural sweetness that complements the tangy ranch.

Black Beans: Seasoned black beans add protein and fiber, making this an even more filling meal. The earthy flavor pairs beautifully with the bright lime and cilantro notes.

Tortilla Chips and Salsa: Keep it casual with crispy chips and fresh pico de gallo on the side. It adds crunch and lets everyone customize their plate.

Fresh Lime Wedges: Always serve extra lime wedges. That bright citrus burst right before each bite makes everything taste fresher.

More Delicious Burrito and Wrap Recipes

If these Chicken Avocado Ranch Burritos have become a weeknight favorite, there are plenty of other wrap and burrito recipes that deliver the same convenience and bold flavors. The Beefy Melt Burrito is perfect when you’re craving something heartier with seasoned ground beef and melted cheese wrapped in a warm tortilla. For a lighter option with fresh Mediterranean flavors, the Chicken Pitas with Herby Ranch Slaw uses a similar herby ranch concept with crispy vegetables and tender chicken.

When you want something with a smoky barbecue twist, try the BBQ Grilled Chicken Wraps which pair beautifully with the same sides you’d serve with ranch burritos. For an elegant sandwich option that works great for lunch prep, the Gourmet BLT Wraps elevate the classic combination with premium ingredients. Each of these recipes shares the convenience and portability that makes wraps and burritos perfect for busy families.

Keeping Your Burritos Fresh

I recommend storing assembled Chicken Avocado Ranch Burritos wrapped individually in aluminum foil. They’ll keep in the refrigerator for up to 2 days. The ranch sauce may make the tortilla slightly softer, and the avocado may brown slightly, but they still taste delicious.

For longer storage, wrap each burrito tightly in foil, then place in a freezer-safe bag. They’ll last up to 1 month in the freezer. When you’re ready to eat, let them thaw in the fridge overnight.

To reheat, unwrap the burrito and place it in a skillet over medium heat for 4-5 minutes per side until warmed through. You can also reheat in the oven at 350°F for 15-20 minutes wrapped in foil. Pro tip: add a little extra cheese on top before reheating for an even more indulgent experience.

Your Burrito Questions Answered

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