Chicken Avocado Ranch Burritos (Printable version)
Shredded chicken, avocado, lettuce, tomato, cheese and ranch wrapped in warm tortillas and toasted until golden.
# What you need:
→ Meats
01 - 2 cups cooked chicken breast, shredded
→ Vegetables
02 - 1 large ripe 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 (optional)
→ 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
# How To:
01 - Combine shredded chicken breast, garlic powder, smoked paprika, salt, and pepper in a large mixing bowl and stir until evenly coated.
02 - Add diced avocado, chopped Romaine lettuce, diced tomato, red onion, cilantro if desired, shredded cheese, and ranch dressing. Gently toss to incorporate all ingredients.
03 - Place flour tortillas on a clean surface. Portion the filling equally onto the center of each tortilla.
04 - Fold in the sides and roll each tortilla tightly around the filling to enclose.
05 - Heat a large skillet or griddle over medium heat. Lightly brush with olive oil or apply cooking spray. Place burritos seam-side down and cook for 2–3 minutes per side until golden and heated through.
06 - Slice each burrito in half and serve immediately.
# Expert Advice:
01 -
- You can freestyle extra fillings or keep it classic, and it always turns out delicious.
- The creamy and crunchy combo makes for a craveworthy meal with each bite.
02 -
- Pack the filling closer to one edge so rolling is easier and less messy—I learned after some early burrito leaks.
- Warming tortillas for 20 seconds in the microwave makes them incredibly pliable and keeps them from tearing.
03 -
- Letting the burritos rest for a minute after toasting makes slicing a breeze and keeps the filling from spilling out.
- Brushing the tortilla with just a bit of olive oil rather than spraying the pan gives the best color and flavor.