Chicken Avocado Ranch Burritos – A Flavor-Packed Tex-Mex Treat

Introduction

Welcome to brandirecipes.com—where flavor, convenience, and healthy choices meet! These Chicken Avocado Ranch Burritos bring together juicy shredded chicken, creamy avocado, and tangy ranch wrapped in tender tortillas. Stuffed with crisp veggies and melty cheese, they’re customizable, nutritious, and ideal for weeknight dinners, meal prep, or family gatherings. Let’s dive into this ultimate comfort wrap experience!

 Shopping List & Ingredients

Protein & Tortilla Base

• 3 cups cooked shredded chicken – use rotisserie or grill/bake yourself

• 4 burrito-size flour tortillas (10″–12″)

Creamy & Tangy Filling

• 2 ripe avocados, diced

• 1 cup ranch dressing, store‑bought or homemade

• 1½ cups shredded cheddar or Monterrey Jack cheese

Fresh Veggies & Herbs

• 1 cup shredded lettuce (iceberg or romaine)

• ½ cup diced tomatoes

• ¼ cup diced red onion

• ¼ cup chopped fresh cilantro

• Juice of 1 lime

• Salt & pepper, to taste

Optional Add-Ins

• ¼ cup sour cream (for extra creaminess)

• ¼ cup black beans or corn (for fiber and substance)

• Spicy twist: jalapeños, hot sauce, or spicy ranch

 Step-by-Step Instructions

1. Prep the Chicken

1. Use rotisserie chicken or cook 1 lb chicken breast/thighs seasoned with taco seasoning recipesfiber.com+1tiktok.com+1pinterest.com+5facebook.com+5facebook.com+5recipesfiber.com+8teatimewithnaomi.com+8pinterest.com+8damndelicious.net+1juliapacheco.com+1reddit.com+4facebook.com+4facebook.com+4pinterest.com+4reddit.com+4facebook.com+4.

2. Grill or sauté over medium-high heat until cooked (internal temp 165°F). Rest 5 min, then shred or dice.

2. Mix the Filling

1. In a large bowl, combine:

   • shredded chicken

   • diced avocado

   • ranch dressing

   • diced tomatoes, red onion, cilantro

   • lime juice, salt, and pepper teatimewithnaomi.com+1pinterest.com+1

2. Gently fold to coat without mashing avocado.

3. Prepare Tortillas

• Warm tortillas in microwave (15–20 sec with damp towel) or dry skillet (15 sec per side) for softness gimmedelicious.com+1tiktok.com+1.

4. Assemble the Burritos

1. Lay warm tortilla on a clean surface.

2. Spoon a portion of filling into the center.

3. Top with shredded lettuce and cheese.

4. Fold in the sides, then roll bottom-to-top, keeping it snug.

5. Crisp the Wrap (Optional, but recommended)

• Heat a lightly oiled skillet over medium heat.

• Place burrito seam-side down; toast 2–3 min per side until golden and cheese melts pinterest.com+2reddit.com+2teatimewithnaomi.com+2damndelicious.net+3recipesfiber.com+3teatimewithnaomi.com+3.

6. Serve & Garnish

• Slice burritos in half; garnish with lime wedges, extra ranch, sour cream, or salsa.

• Serve with sides like corn/black‑bean salad or baked sweet potato fries.

 Side Dishes & Pairings

• Corn & black bean salad: fresh tangy crunch.

• Crispy sweet potato fries: family-friendly and comforting.

• Cucumber‑tomato salad: light and refreshing.

• Drinks: iced tea, lemonade—or agua fresca for a festive feel.

 Pro Tips & Variations

• Protein swaps: use grilled shrimp or rotisserie chicken tiktok.com+13recipesfiber.com+13facebook.com+13.

• Vegetarian/Vegan: substitute black beans, grilled veggies, vegan ranch/cheese teatimewithnaomi.com+1recipesfiber.com+1.

• Extra spice: add jalapeños or hot sauce for heat.

• Cheese options: cheddar, pepper jack, Monterey Jack .

• Healthier options: use Greek-yogurt ranch, whole-wheat tortillas, brown rice, or extra veggies .

 Make-Ahead, Storage & Reheating

For meal prep:

1. Fill burritos without lettuce/avocado.

2. Wrap tightly in foil/plastic; refrigerate up to 3 days.

3. Freeze up to 2 months (cool fully; double-wrap; thaw overnight).

Reheating:

• Oven: 350 °F for 10–15 min (remove foil last 5 min to crisp).

• Skillet: medium heat, 3–4 min per side.

• Microwave: wrap in damp paper towel, heat 1–2 min (less crispy) pinterest.com+13teatimewithnaomi.com+13recipesfiber.com+13.

 Nutrition & Benefits

• Calories: ~320–550, depending on portion size and extras teatimewithnaomi.com.

• Protein: ~25–35 g from chicken and cheese.

• Healthy fats: monounsaturated from avocado; calcium & protein from cheese.

• Fiber: tortillas + veggies + optional beans/corn.

• Vitamins: vitamins C, A, K from lime, tomato, cilantro, avocado.

Healthier modifications:

• Swap Greek-yogurt ranch

• Choose whole-wheat tortillas

• Add more veggies

• Use low-fat cheese

 FAQ

Q1: Can I use rotisserie chicken?
Absolutely—perfect for quick prep teatimewithnaomi.com+1gimmedelicious.com+1.

Q2: Homemade ranch or bottled?
Either works. Homemade offers freshness and reduced fat .

Q3: Prepping ahead—will it get soggy?
Prep mixture ahead, but add avocado/lettuce just before serving.

Q4: Gluten-free or vegan options?
Use gluten-free tortillas & dairy-free ranch and cheese.

 External References for Further Reading

• Learn to make homemade ranch dressing: Allrecipes

• Tips on burrito rolling & grilling: Delish

• Guide to healthy avocado recipes: EatingWell

• Step‑by‑step cooking videos and visuals: Tasty

 Conclusion

These Chicken Avocado Ranch Burritos offer a satisfying, fresh, and customizable meal that your readers will love. With plenty of detail—ingredient breakdowns, variations, prep tips, nutrition info—it’s an ideal high‑value post for brandirecipes.com.

Chicken Avocado Ranch Burritos

These Chicken Avocado Ranch Burritos are loaded with juicy shredded chicken, creamy avocado, fresh veggies, and a zesty homemade ranch dressing—all wrapped in a soft toasted tortilla. Perfect for meal prep, lunchboxes, or weeknight dinners!

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Ingredients Equipment Method Notes

Ingredients

  

• ingredients:
• - 3 cups cooked shredded chicken grilled, rotisserie, or baked
• - 2 ripe avocados diced
• - 4 large flour tortillas 10-12 inch
• - 1 cup ranch dressing homemade or store-bought
• - 1½ cups shredded cheddar or Monterey Jack cheese
• - 1 cup shredded lettuce
• - ½ cup diced tomatoes
• - ¼ cup chopped red onion
• - ¼ cup chopped fresh cilantro
• - Juice of 1 lime
• - Salt and pepper to taste

Equipment

• Equipment:
• - Large mixing bowl
• - Knife & cutting board
• - Frying pan or skillet (for toasting)
• - Measuring cups and spoons

Method

 

1. instructions:
2. In a large bowl, combine the shredded chicken, diced avocado, ranch dressing, tomatoes, onion, cilantro, and lime juice. Season with salt and pepper to taste.
3. Gently fold everything together until evenly coated, being careful not to mash the avocado.
4. Warm the flour tortillas in a skillet or microwave until soft and pliable.
5. Place a generous scoop of the filling into the center of each tortilla. Top with shredded lettuce and cheese.
6. Fold in the sides, then roll tightly from the bottom to form burritos.
7. Optional: Toast the wrapped burritos seam-side down in a hot, dry skillet for 2–3 minutes per side until golden brown and slightly crispy.
8. Slice in half and serve with extra ranch or lime wedges on the side.

Notes

notes:
These burritos can be prepped ahead of time and stored in the fridge for up to 3 days, or frozen (without lettuce) for up to 2 months. For a healthier version, use whole-wheat tortillas and Greek yogurt ranch.

nutrition:
calories: 480
carbohydrates: 36g
protein: 32g
fat: 27g
fiber: 7g
sugar: 3g