Why Make This Recipe
Chicken Avocado Ranch Burritos are a delicious and satisfying meal option that blend tender chicken, creamy avocado, and zesty ranch dressing. They are perfect for a quick lunch, a simple dinner, or even for meal prepping. The combination of flavors and textures makes these burritos a favorite for both kids and adults. Plus, they are a great way to use fresh ingredients and get in those good fats from the avocado!
How to Make Chicken Avocado Ranch Burritos
Ingredients:
- 2 large chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup ranch dressing
- 1/2 cup sour cream
- 2 medium avocados
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 4 large flour tortillas
- 1 cup lettuce, shredded
- 1/2 cup tomatoes, diced
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
Directions:
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken.
- Drizzle olive oil over the two large chicken breasts and rub it evenly on both sides.
- Sprinkle the garlic powder, onion powder, paprika, ground cumin, salt, and black pepper onto the chicken breasts.
- Massage the seasoning into the chicken to make sure it’s fully coated.
- Place the chicken breasts on a baking sheet lined with parchment paper or aluminum foil.
- Bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
- While the chicken is baking, prepare the other ingredients.
- Slice the avocados in half, remove the pits, and scoop the flesh into a bowl.
- Mash the avocados with a fork or potato masher until smooth with a few small chunks remaining.
- Stir in the lime juice to prevent the avocado from browning and to add a fresh citrus flavor.
- In a separate bowl, mix the ranch dressing and sour cream together until smooth and well combined.
- Once the chicken is done, remove it from the oven and let it rest for a few minutes.
- Shred the chicken into bite-sized pieces using two forks.
- Warm the flour tortillas in the microwave for 15-20 seconds or on a skillet over low heat for a few seconds on each side.
- Spread a generous layer of the ranch and sour cream mixture on each tortilla.
- Evenly distribute the shredded chicken over the center of each tortilla.
- Add a spoonful of the mashed avocado mixture on top of the chicken.
- Sprinkle shredded cheddar and mozzarella cheese over the avocado layer.
- Add a handful of shredded lettuce on top of the cheese.
- Scatter diced tomatoes and chopped cilantro evenly over the lettuce.
- Fold in the sides of the tortilla and roll it tightly to form a burrito.
- If desired, place the burrito seam-side down on a skillet over medium heat to crisp up the edges.
- Serve the burritos warm, optionally with extra ranch dressing on the side for dipping.
How to Serve Chicken Avocado Ranch Burritos
These burritos are best served warm. You can cut them in half to show the colorful fillings inside. Pair them with extra ranch dressing for dipping, or a side of tortilla chips for a fun crunch. They also go well with a fresh salad or some quick pickled veggies for a burst of flavor.
How to Store Chicken Avocado Ranch Burritos
If you have leftover burritos, wrap them tightly in aluminum foil or plastic wrap and store them in the refrigerator for up to 3 days. To reheat, simply pop them in the microwave or place them in a skillet until heated through. If you look to make them in advance, you can store the filling and tortillas separately and assemble them when you’re ready to eat.
Tips to Make Chicken Avocado Ranch Burritos
- Make sure to season the chicken well for the best flavor.
- Let the chicken rest for a few minutes before shredding to keep it juicy.
- Adjust the ingredients to your liking, adding more or less of anything you prefer.
- If you like a bit of heat, add some sliced jalapeños or hot sauce to the burrito filling.
- Consider using whole wheat or corn tortillas for different flavor options.
Variations
You can custom tailor your burritos by adding black beans, corn, or grilled vegetables for extra texture and flavor. If you want a lighter version, try replacing the ranch dressing and sour cream with Greek yogurt.
FAQs
1. Can I use a different protein instead of chicken?
Yes! You can use beef, turkey, or even make a vegetarian version with beans or lentils.
2. Are these burritos good for meal prep?
Absolutely! You can prepare the filling ahead of time and assemble the burritos when you’re ready to eat.
3. Can I freeze these burritos?
Yes, you can freeze them. Wrap each burrito in foil or freezer-safe bags and store them in the freezer for up to a month. Reheat directly from frozen!
Enjoy making and sharing your Chicken Avocado Ranch Burritos!
Chicken Avocado Ranch Burritos
Ingredients
For the Chicken
- 2 large chicken breasts Use boneless, skinless chicken breasts.
- 1 tablespoon olive oil For drizzling over the chicken.
- 1 teaspoon garlic powder For seasoning.
- 1 teaspoon onion powder For seasoning.
- 1 teaspoon paprika For seasoning.
- 1 teaspoon ground cumin For seasoning.
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper Adjust to taste.
For the Burrito Assembly
- 1/2 cup ranch dressing
- 1/2 cup sour cream
- 2 medium avocados Halved and pitted.
- 1 tablespoon lime juice To prevent browning of avocados.
- 1/2 cup shredded cheddar cheese For topping.
- 1/2 cup shredded mozzarella cheese For topping.
- 4 large flour tortillas
- 1 cup lettuce, shredded
- 1/2 cup tomatoes, diced
- 1/4 cup cilantro, chopped
Instructions
Preparation
- Preheat your oven to 375°F (190°C) for baking the chicken.
- Drizzle olive oil over the chicken breasts and rub it evenly.
- Sprinkle garlic powder, onion powder, paprika, ground cumin, salt, and black pepper on the chicken.
- Massage the seasoning into the chicken.
- Place the seasoned chicken on a baking sheet lined with parchment paper or foil.
- Bake the chicken for 20-25 minutes until the internal temperature reaches 165°F (74°C).
Ingredient Preparation
- While the chicken bakes, slice the avocados in half and scoop the flesh into a bowl.
- Mash the avocados with a fork, leaving some small chunks.
- Stir in lime juice to prevent browning.
- In another bowl, mix ranch dressing and sour cream together until smooth.
Assembly
- Once the chicken is done, let it rest for a few minutes and then shred it into bite-sized pieces.
- Warm the tortillas in the microwave or on a skillet.
- Spread the ranch-sour cream mixture onto each tortilla.
- Layer shredded chicken, mashed avocado, shredded cheese, lettuce, tomatoes, and cilantro on each tortilla.
- Fold in the sides and roll the tortilla tightly to form a burrito.
- Optionally, crisp the burrito seam-side down on a skillet.
- Serve warm with extra ranch dressing on the side.