Name: Chicken Avocado Ranch Burritos
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups cooked shredded chicken; 1 avocado, diced; 1/2 cup shredded cheddar cheese; 1/4 cup ranch dressing; 4 large flour tortillas; Optional: chopped cilantro, lime juice, hot sauce

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These Chicken Avocado Ranch Burritos are my go-to when I need a quick, satisfying wrap for lunch or dinner. They’re creamy, packed with flavor, and incredibly simple to make. With tender shredded chicken, ripe avocado, melty cheddar cheese, and tangy ranch dressing, all wrapped up in a warm tortilla—this is one of those recipes I make on repeat.

Why You’ll Love This Recipe

I love how fast and flexible these burritos are. Whether I’m using leftover chicken or cooking up a fresh batch, they come together in minutes. They’re great hot or cold, easy to meal prep, and just indulgent enough to feel like comfort food without being too heavy. The combination of creamy ranch, rich avocado, and sharp cheddar makes every bite incredibly satisfying. Chicken Avocado Ranch Burritos

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked shredded chicken
1 avocado, diced
1/2 cup shredded cheddar cheese
1/4 cup ranch dressing
4 large flour tortillas
Optional: chopped cilantro, lime juice, hot sauce

Directions

Combine the Filling: In a medium bowl, I mix the shredded chicken, diced avocado, cheddar cheese, and ranch dressing until everything is well coated. I like to add a squeeze of lime juice for extra brightness.
Assemble the Burritos: I lay out each tortilla and spoon the filling down the center. I fold in the sides, then roll it up tightly from the bottom.
Toast (Optional but Recommended): For that irresistible golden crust, I heat a skillet over medium heat and toast the burritos seam-side down for 2–3 minutes per side until crispy and warm.
Serve: I slice them in half and serve warm, sometimes with extra ranch on the side or a sprinkle of fresh cilantro on top.

Servings and timing

Servings: 4 burritos
Prep time: 10 minutes
Cook time: 5 minutes (if toasting)
Total time: 15 minutes

Variations

I like to change things up by adding chopped tomatoes, or baby spinach to the filling. For a spicy kick, I stir in a little hot sauce or use pepper jack cheese instead of cheddar. When I want a lower-carb version, I use lettuce wraps or low-carb tortillas.

Storage/Reheating

If I’m making them ahead, I wrap each burrito in foil and store them in the fridge for up to 3 days. To reheat, I toast them in a skillet or warm them in the oven at 350°F for 10–12 minutes. The microwave works too, but toasting keeps them crispier.

FAQs

Can I use rotisserie chicken?

Yes, I often do—it saves time and adds great flavor.

Can I freeze these burritos?

Yes. I wrap them tightly in foil and freeze them for up to 2 months. I thaw overnight in the fridge before reheating.

What kind of tortillas work best?

I use large flour tortillas because they roll up easily and hold everything in. Whole wheat or spinach wraps work too.

Can I make these dairy-free?

Absolutely. I use dairy-free ranch and cheese alternatives, and they still turn out creamy and delicious.

Can I serve them cold?

Yes. If I’m packing lunch or heading out the door, they’re great cold straight from the fridge.

Conclusion

Chicken Avocado Ranch Burritos are a fast, flavorful wrap that always hits the spot. Whether I’m meal prepping, feeding a crowd, or just craving something creamy and satisfying, this recipe delivers every time. It’s simple, versatile, and delicious—definitely one of my favorite wraps to keep on rotation.