Description
These Chicken Avocado Ranch Burritos are a delicious and easy-to-make meal perfect for lunch or dinner. Made with tender shredded chicken, creamy avocado, melted cheddar and Monterey Jack cheeses, and a tangy ranch dressing, all wrapped in warm tortillas and pan-seared to golden perfection. This recipe offers a flavorful, satisfying Tex-Mex inspired dish that can be customized with additional toppings and is perfect for quick weeknight meals.
Ingredients
Scale
Filling
- 2 cups cooked and shredded chicken breast
- 1 ripe avocado, diced
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup ranch dressing
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Assembly
- 4 large flour tortillas
Cooking
- 1 tablespoon olive oil (for pan-searing)
Instructions
- Prepare the filling: In a medium bowl, combine shredded chicken, diced avocado, cheddar cheese, Monterey Jack cheese, ranch dressing, garlic powder, onion powder, salt, and pepper. Mix gently until everything is evenly coated and well combined.
- Warm the tortillas: Slightly warm the tortillas to make them pliable and easier to roll without tearing. This can be done in a microwave or on a dry skillet for a few seconds.
- Assemble the burritos: Divide the filling evenly among the warmed tortillas. Fold in the sides of each tortilla, then roll tightly to form a burrito, ensuring the filling is securely wrapped.
- Pan-sear the burritos: Heat olive oil in a large skillet over medium heat. Place the burritos seam-side down in the pan. Cook for 2–3 minutes per side, or until the tortillas are golden brown and the cheese inside is melted, turning carefully to avoid unraveling.
- Serve warm: Remove the burritos from the skillet and serve immediately. Enjoy the burritos while warm for the best flavor and texture.
Notes
- You can add chopped tomatoes, cooked bacon, or fresh cilantro for extra flavor and texture.
- These burritos reheat well in a skillet or microwave, making them perfect for leftovers.
- For longer storage, these burritos can be frozen for up to 2 months; reheat thoroughly before eating.
- Use gluten-free tortillas to make this recipe suitable for gluten-free diets.
