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Chicken avocado ranch burrito, cut open, showing filling.
Lady Maria

Chicken Avocado Ranch Burritos: The Guilt-Free Handheld Fiesta You Need Tonight

These Chicken Avocado Ranch Burritos are a handheld fiesta packed with juicy chicken, creamy avocado, tangy ranch, and fresh toppings — all rolled into a warm tortilla. They’re flavorful, filling, and surprisingly guilt-free!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 burritos
Course: Lunch, Main Course
Cuisine: American, Mexican-Inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 4 large flour tortillas (burrito size)
  • 2–3 ripe avocados, mashed or sliced
  • 1/4 cup ranch dressing (homemade or store-bought)
  • 2 tbsp lime juice (divided between avocado and chicken)
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • shredded lettuce (optional)
  • diced tomatoes (optional)
  • black beans, drained (optional)
  • corn kernels (optional)
  • grated cheese (cheddar, Monterey Jack, or pepper jack, optional)
  • salsa or hot sauce (optional)

Equipment

  • skillet or grill pan
  • Mixing bowl
  • forks or stand mixer for shredding chicken
  • cutting board and knife
  • spatula or tongs
  • microwave or skillet for warming tortillas

Method
 

  1. Season chicken with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook by grilling, baking, or in a skillet until internal temp reaches 165°F (74°C).
  2. Let chicken cool slightly, then shred using two forks or a stand mixer.
  3. Drizzle shredded chicken with lime juice to add flavor and retain moisture.
  4. Mash avocados in a bowl, mix in lime juice, and season with salt and pepper to taste.
  5. Warm tortillas in a dry skillet or microwave with damp paper towel to prevent cracking.
  6. Spread ranch dressing on a warm tortilla, leaving space around edges. Add chicken, avocado, and desired toppings.
  7. Fold in sides and roll tightly from the bottom up. Press gently to seal.
  8. Optional: Grill burrito in a dry skillet or press until golden and heated through.
  9. Slice in half and serve immediately. Enjoy warm!

Notes

Use shredded rotisserie chicken for a shortcut. Mash avocado with lime for a flavor boost. Don’t overfill the burrito or skip warming the tortillas. Grill for crisp edges and melty fillings. Great make-ahead lunch or dinner idea!