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Chicken Avocado Ranch Burritos come to the rescue when you want cozy food, but don’t want to wait around. Each bite’s a mashup of creamy, tangy, and savory flavors all snug in a toasty tortilla. Try these once and you’ll crave them whenever you’re looking for something quick that keeps everyone happy around the table.
The first time I threw these together, I just wanted a fast dinner with my leftover chicken. Now my crew begs me for “ranch burrito” night and honestly, they’ve bailed me out more than I can count when I’m too wiped to fuss.
Ingredients
- Large flour tortillas: These wraps are roomy and soft so you can pile in the filling and roll them up with no trouble
- Salt and pepper: These simple add-ins pull the flavors all together
- Garlic powder: This pantry staple gives the finished burritos a little extra punch
- Fresh cilantro: Toss in for some brightness and a pop of fresh herby smell
- Ranch dressing: That’s your creamy, herby flavor bomb that makes everything stick together
- Shredded cheddar cheese: Melts to oozy perfection and adds tang—want some kick? Use a bit of pepper jack too
- Ripe avocado: For the best flavor, pick one that gives a bit when you squeeze it so it chops up easy and adds creaminess
- Cooked shredded chicken breast: Your protein hero—grab a rotisserie chicken or use leftovers for easy mixing
Step-by-Step Instructions
- Slice and Serve:
- Cut your burritos in half if you’re feeling fancy and hand them out hot—the cheese is all gooey and packed with goodness.
- Grill for Crunch:
- Set those burritos seam side down in a hot skillet and toast for a couple minutes on each side. Flip as you need to get both sides golden and crispy.
- Fill and Roll:
- Spread your filling right down the middle of the tortilla. Leave some space at both ends, fold the sides in, then roll it up snug from the bottom. That way everything stays put.
- Warm the Tortillas:
- Get your tortillas soft by popping them in the microwave for about 10 seconds or tossing each in a skillet for a bit. Soft tortillas won’t crack when you roll them.
- Prep the Filling:
- Mix up the chicken, avocado, ranch dressing, cheddar, cilantro, garlic, salt, and pepper in a big bowl. Use a big spoon and gently stir so you keep those avocado chunks intact.
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The best part for me? That creamy avocado and ranch melting with sharp cheddar. My kitchen smells like pure comfort and my whole family runs in when they hear that first sizzle on the pan.
Storage Tips
Wrap cooled burritos up tight with foil or plastic wrap and stash in the fridge—they’ll keep for about three days. For a quick reheat, toss in the microwave or crisp up the outside in a dry skillet. Freeze single burritos for up to two months, great for grab-and-go lunches. Let them thaw overnight, then warm them up when you’re hungry.
Ingredient Swaps
No chicken? Shredded turkey or leftover pork tenderloin work just fine. If you’re out of ranch, try some plain Greek yogurt mixed with lemon and fresh herbs. Monterey jack or colby add plenty of melt instead of cheddar, and if you want more heat, go for pickled jalapeños. No cilantro? Parsley does the trick too.
Serving Ideas
Dish up your burritos hot with a side of ranch or scoop of salsa for dunking. They’re awesome with a crunchy green salad, corn chips, or super-easy slaw. Bigger appetite? Serve next to Mexican rice or a scoop of refried beans.
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Cultural Context
Originally from Northern Mexico, burritos are now a go-to in the US because you can fill ‘em up any way you want. Wrapping up avocado and ranch with chicken is a newer trend that brings together Tex-Mex roots with everyday home-cooking. Each bite is a little celebration of both worlds.
FAQs About the Recipe
- → Can I freeze these burritos for later?
Totally—just wrap 'em well and pop in the freezer. Heat up in the oven or a skillet when you’re hungry.
- → Are there alternatives to Ranch dressing?
If Ranch isn’t your thing, swap in Caesar, a spoon of chipotle mayo, or Greek yogurt with some herbs mixed in for a new twist.
- → Is it possible to make this meal ahead of time?
Yep, assemble and stash 'em in the fridge until you’re ready. Toss them on the pan to grill right before eating for the best crunch.
- → How can I keep tortillas from cracking when rolling?
Heat up your tortillas on a dry pan or in the microwave so they go soft and roll up without breaking apart.
- → Can I use rotisserie chicken for this dish?
Absolutely—rotisserie chicken is ready to go and easy to shred, so it’s a real time-saver here.