Chicken Avocado Ranch Burritos (Print View)
Shredded chicken, avocado, lettuce, cheese and ranch tucked into toasted flour tortillas for a quick, satisfying meal.
# What You'll Need:
→ Meats
01 - 2 cups cooked chicken breast, shredded
→ Vegetables
02 - 1 large avocado, diced
03 - 1 cup Romaine lettuce, chopped
04 - 1 medium tomato, diced
05 - 1/4 cup red onion, finely diced
06 - 1/4 cup fresh cilantro, chopped
→ Dairy & Sauces
07 - 1/2 cup shredded Monterey Jack or cheddar cheese
08 - 1/3 cup ranch dressing
→ Bread
09 - 4 large flour tortillas (10-inch)
→ Spices & Seasonings
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon smoked paprika
12 - Salt and pepper to taste
13 - 1 tablespoon olive oil or cooking spray
# Step-by-Step Directions:
01 - Combine shredded chicken breast with garlic powder, smoked paprika, salt, and pepper in a large mixing bowl. Mix thoroughly for even seasoning.
02 - Gently fold in diced avocado, chopped Romaine lettuce, tomato, red onion, cilantro, shredded cheese, and ranch dressing. Toss until uniformly coated.
03 - Arrange tortillas on a clean work surface. Evenly distribute the chicken mixture along the center of each tortilla.
04 - Fold the sides inward and roll each tortilla tightly to fully enclose the filling.
05 - Preheat a large skillet or griddle over medium heat. Lightly brush with olive oil or coat with cooking spray. Place burritos seam-side down and cook for 2-3 minutes per side, until golden brown and heated through.
06 - Slice burritos in half and serve immediately while warm.
# Expert Suggestions:
01 -
- It’s like your favorite salad secretly transformed into a crispy, melty hand-held wrap.
- You barely need half an hour and—honestly—everyone requests seconds without even looking up from their plates.
02 -
- If you overfill your tortilla, rolling turns into a full-contact sport and everything spills onto the counter.
- Toasting the burritos transforms leftovers into something people beg for—never skip this step.
03 -
- Layer lettuce and cheese near the center to create a natural barrier that keeps tortillas from getting soggy.
- Always taste your filling before rolling—tiny tweaks make a world of difference with so few ingredients.