Description
These Chicken Avocado Ranch Burritos are a quick and flavorful meal perfect for lunch or dinner. Packed with tender shredded chicken, creamy avocado, zesty ranch dressing, and fresh veggies, all wrapped in warm flour tortillas, they offer a satisfying combination of textures and tastes in every bite.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken
- 1 avocado, diced
- 1/4 cup ranch dressing
- 1/4 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- Salt and pepper, to taste
Assembly
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1/2 cup shredded cheddar cheese
To Serve
- Sour cream
- Salsa
Instructions
- Prepare the filling: In a mixing bowl, combine the cooked shredded chicken, diced avocado, ranch dressing, diced tomatoes, diced red onion, chopped cilantro, lime juice, salt, and pepper. Mix well to ensure all ingredients are evenly incorporated and flavors meld together.
- Warm the tortillas: Gently warm the flour tortillas in a skillet or microwave until they are soft and pliable, which makes folding easier and prevents cracking.
- Assemble the burritos: Divide the chicken avocado ranch mixture evenly among the warmed tortillas. Then add shredded lettuce and shredded cheddar cheese on top of the filling for added texture and flavor.
- Fold and roll: Carefully fold the sides of each tortilla towards the center and roll them tightly from one end to the other to form a burrito shape, ensuring the filling is secure and wrapped neatly.
- Serve: Serve the burritos warm with a side of sour cream and salsa to complement the flavors and add extra creaminess and zest to each bite.
Notes
- For added spice, consider adding jalapeños or a dash of hot sauce to the filling.
- To make this recipe gluten-free, use gluten-free tortillas instead of flour tortillas.
- Leftover burritos can be wrapped tightly in foil and refrigerated for up to 2 days; reheat before serving.
- Adjust the amount of ranch dressing according to your taste preference for creaminess.
