Name: Chicken and Avocado Ranch Burritos Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks; 1 (1.25-ounce) package taco seasoning; 1 tablespoon olive oil; 4 burrito-size flour tortillas (10 inches each); 2 avocados, halved, peeled, seeded, and diced; 1 cup shredded mozzarella cheese; 1/4 cup sour cream; 1/4 cup Ranch dressing; 1/4 cup chopped fresh cilantro leaves

Jump to Recipe· 4.1 from 8 reviews

I absolutely love sharing this Chicken and Avocado Ranch Burritos Recipe with friends because it’s such a perfect blend of comfort and freshness. The juicy, taco-seasoned chicken pairs beautifully with creamy avocado and zingy Ranch dressing wrapped inside a warm, golden tortilla. It’s one of those dishes that feels indulgent yet simple, and it comes together so quickly that I’m always excited to make it for a weeknight dinner or casual get-together.

Why You’ll Love This Chicken and Avocado Ranch Burritos Recipe

What really makes this recipe stand out for me is the incredible flavor combination. The smoky, spiced chicken combined with the cool, creamy avocado and the tangy Ranch dressing creates a melody of tastes that hits every note—savory, rich, fresh, and slightly zesty. Mozzarella cheese melting in the middle adds just the right amount of gooey goodness to pull it all together. Every bite feels satisfying and flavorful, making it impossible to eat just one.

I also appreciate how easy this Chicken and Avocado Ranch Burritos Recipe is to prepare. It requires straightforward ingredients that I typically have on hand, and the cooking steps are really manageable, even on busier days. The fact that you just need one pan to cook the chicken and then to crisp up the burritos makes clean-up a breeze. Plus, it works beautifully for so many occasions—from casual family dinners and quick lunches to serving at a weekend gathering with friends. I honestly find myself coming back to this recipe again and again!

Ingredients You’ll Need

The image shows two halves of a tortilla wrap stacked on a white plate. Inside the wrap, there are three main layers: the bottom layer is grilled chicken pieces, the middle layer is fresh avocado slices, and the top layer is white creamy sauce with small green herbs mixed in. The wrap itself is golden brown and crispy on the outside. Around the plate, there are green lettuce leaves scattered, and part of a halved avocado is visible in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this dish is in its simplicity—each ingredient plays a vital role in building layers of flavor, texture, and color that make every bite memorable.

Boneless, skinless chicken thighs: I find chicken thighs are juicier and more flavorful than breasts, especially when seasoned and grilled.
Taco seasoning: This blend brings the essential Mexican-inspired spices that give the chicken a delicious kick.
Olive oil: Perfect for searing the chicken to a golden crisp without drying it out.
Burrito-size flour tortillas: Big, soft tortillas that can hold all the filling tightly and toast up beautifully.
Avocados: Creamy and fresh, they add a luscious texture and mild flavor that balances the spices.
Shredded mozzarella cheese: Melts to create a smooth, cheesy layer binding all the ingredients.
Sour cream: Adds a cool tanginess that complements the heat of the taco seasoning.
Ranch dressing: Another creamy element that adds herbaceous brightness and extra moisture.
Fresh cilantro: Brings a fresh, citrusy note and pops of green that brighten up the burrito.

Directions

Step 1: Heat one tablespoon of olive oil in a cast iron grill pan over medium heat until shimmering. Meanwhile, season the chicken thighs generously with the taco seasoning, making sure every piece is coated. Place the chicken in the pan and cook without moving for about 3 to 4 minutes until the bottom is beautifully golden, then flip and cook another 3 to 4 minutes until cooked through. Remove from the pan and set aside.

Step 2: Warm the burrito-sized flour tortillas according to the package instructions. This usually means a quick heat in the microwave or a dry skillet, which makes them soft and pliable for rolling.

Step 3: Take one tortilla at a time and layer in the center with a generous helping of cooked chicken, diced avocado, shredded mozzarella cheese, a dollop each of sour cream and Ranch dressing, and finish with a sprinkle of chopped fresh cilantro. This combination ensures a perfect balance of every flavor and texture as you bite in.

Step 4: To roll your burrito, bring the bottom edge of the tortilla up tightly over the filling, fold in the sides toward the center, and keep rolling until you reach the top edge, enclosing everything neatly inside. Repeat for all tortillas.

Step 5: Heat the same cast iron grill pan (or clean it if you want) over medium-high heat. Place the rolled burritos in the pan and gently press down using a spatula. Grill for about 3 to 4 minutes on each side until the tortillas are golden brown and crisp, and the cheese inside has melted to gooey perfection.

Step 6: Serve the burritos immediately while warm and melty, slicing in half if you like to show off the colorful, tempting interior.

Servings and Timing

This recipe makes 4 hearty servings, ideal for a family meal or sharing with friends. Prep time is about 10 minutes, mostly to chop avocados and season the chicken. Cooking time clocks in around 20 minutes, including grilling the chicken and crisping the burritos. Altogether, you’re looking at roughly 30 minutes from start to finish, with no additional resting time required—so these come together quickly when hunger calls!

How to Serve This Chicken and Avocado Ranch Burritos Recipe

Two grilled wraps stacked on top of each other are shown on a white marbled surface. Each wrap has a golden-brown, slightly crispy outer layer with grill marks. Inside, layers of light grilled chicken pieces and bright green avocado chunks mix with fresh green lettuce. There is a creamy white sauce dripping out from inside the wraps, adding smooth texture and moisture. Scattered around are small tortilla chips and pieces of fresh cilantro. The close-up view highlights the fresh and soft texture inside the crispy wrap. Photo taken with an iphone --ar 4:5 --v 7

When I serve these burritos, I love pairing them with simple sides that complement their fresh and rich flavors. A crisp green salad dressed lightly with lime vinaigrette or a side of black beans and corn salsa work beautifully. If I’m serving a bigger group, I sometimes add a bowl of tortilla chips with guacamole and pico de gallo for dipping fun.

For garnishing, a sprinkle of extra fresh cilantro on top adds that lovely pop of color and brightness. If you want to amp things up, a few slices of fresh jalapeño or a squeeze of lime juice right before serving elevates the flavors even more. I usually arrange the burritos on a large platter, cut in half diagonally, so they look inviting and easy for everyone to grab.

As for drinks, I find these burritos pair wonderfully with a chilled light beer like a Mexican lager or a crisp white wine such as Sauvignon Blanc. For non-alcoholic options, a sparkling limeade or iced tea with a splash of lemon mirrors the fresh zest of the avocado and herbs beautifully. These are a great choice for casual weeknight dinners, fun weekend lunches, or even casual gatherings where everyone can build their own burritos.

Variations

I love experimenting with this recipe’s flexibility. If you want to switch up the chicken, try using grilled shrimp or even crispy tofu to keep it vegetarian while still packing in great flavor and texture. For those who prefer chicken breast, just be careful not to overcook since it can dry out; marinating it beforehand helps.

If you’re gluten-free, simply substitute the flour tortillas with corn tortillas or gluten-free wraps—both work well if you warm them carefully to maintain softness. For dairy-free or vegan adaptations, swap the mozzarella, sour cream, and Ranch dressing for plant-based alternatives such as vegan cheese, cashew sour cream, and a dairy-free ranch dressing, which I’ve found create a similarly creamy effect.

In terms of flavor twists, I sometimes add a bit of smoked paprika to the taco seasoning for a subtle, smoky depth or toss in some pickled red onions in the filling for a tangy crunch. Another technique I like is cooking the burritos wrapped in foil on the grill outdoors for a lightly charred, smoky finish that’s perfect for summer cookouts.

Storage and Reheating

Storing Leftovers

If you have any leftover burritos (which might be rare!), I store them wrapped tightly in plastic wrap or aluminum foil and place them in an airtight container in the fridge. They’ll keep well for up to 3 days. This helps maintain their moisture and keeps the tortilla from drying out before reheating.

Freezing

You can freeze individual burritos by wrapping each one tightly in plastic wrap and then placing them in a freezer-safe zip-top bag or container. This prevents freezer burn and locks in freshness. Frozen burritos are best consumed within 1 to 2 months. When freezing, avoid adding avocado before freezing if possible, as it can change texture—add fresh avocado when you reheat and serve instead.

Reheating

For reheating, I recommend using a skillet or a grill pan over medium heat. Unwrap the burrito and warm it slowly, turning occasionally, until heated through and the tortilla crisps back up. This method helps maintain that delicious crispy tortilla and melty cheese inside. Avoid microwaving if you can, as it tends to make the tortilla soggy and less appealing. If reheating from frozen, thaw overnight in the fridge before using the skillet method. Adding fresh avocado and a little extra Ranch or sour cream after reheating really freshens it up.

FAQs

Can I use chicken breast instead of thighs in the Chicken and Avocado Ranch Burritos Recipe?

Absolutely! Chicken breast works well if you prefer a leaner cut. Just be careful not to overcook it since breast meat can dry out faster than thighs. Marinating it briefly or cutting it into smaller pieces helps keep it juicy.

Is there a way to make this recipe vegan?

Yes! You can substitute the chicken with plant-based proteins like marinated tofu or tempeh. Use vegan cheese, sour cream, and ranch dressing alternatives to maintain the creamy texture and flavor profile. Fresh avocado and cilantro always stay vegan-friendly.

Can I prepare these burritos ahead of time?

You can prepare the filling and tortilla assembly ahead but I recommend grilling the burritos just before serving to keep them crispy and the cheese deliciously melted. If you assemble earlier, store them wrapped in the fridge and grill them when ready.

What can I serve as sides for these burritos?

I often serve them alongside black beans, corn salsa, a fresh green salad, or tortilla chips with guacamole and pico de gallo. These sides complement the flavors beautifully and add textural variety.

How spicy is the Chicken and Avocado Ranch Burritos Recipe?

The spice level depends on the taco seasoning you use. It typically has a mild to medium heat that’s balanced by the creamy avocado, sour cream, and Ranch dressing. If you prefer less heat, choose a mild seasoning or reduce the amount used.

Conclusion

I truly hope you give this Chicken and Avocado Ranch Burritos Recipe a try because it’s such a delightful, flavorful dish that’s both satisfying and easy to make. It’s one of those recipes I always turn to when I want something tasty without a lot of fuss. Sharing it with family and friends has brought so many smiles and happy moments — and I’m excited for it to do the same for you!