Creamy Chicken Avocado Ranch Burritos for Busy Weeknights

These burritos are packed with tender chicken, creamy avocado, and zesty ranch dressing, making them a quick and satisfying meal for busy weeknights.

Prep Time 15

Cook Time 30

Total Time 45

Course Main

Cuisine American

Servings 4 servings

2 cups Cooked Shredded Chicken Breast Use rotisserie chicken for convenience or poach your chicken breast.
1 each Ripe Avocado Ensure the avocado is slightly soft but not overly mushy.
1/2 cup Ranch Dressing Use your favorite ranch dressing, store-bought or homemade.
4 large Flour Tortillas Ensure they are fresh for the best results.
1 cup Shredded Cheese Cheddar or Monterey Jack works well.
1 handful Fresh Cilantro Chopped for added freshness.
to taste Salt and Pepper Essential for flavor enhancement.
1 tablespoon Fresh Lime Juice Brightens up the flavors.

Season raw chicken breast with salt and pepper, then cook in a skillet over medium heat until it reaches 165°F, about 6-7 minutes on each side. Let it rest before shredding.
Slice the avocado, scoop into a mixing bowl, and mash until creamy but slightly chunky. Add lime juice and a pinch of salt.
Combine shredded chicken with the avocado mixture and ranch dressing in the bowl, mixing well.
Warm tortillas in a dry skillet over low heat for about 30 seconds on each side.
Place a portion of the chicken-avocado filling in the center of each tortilla, sprinkle with cheese and cilantro.
Wrap the burritos tightly by folding the sides in and rolling from the bottom up.
Cook the wrapped burritos seam-side down in the skillet over medium heat for 2-3 minutes until golden brown.
Remove from skillet, let cool for a minute, then slice in half diagonally to serve.
Serve warm with salsa, guacamole, or ranch dressing for dipping.

These burritos are versatile; feel free to customize with extra veggies or different proteins.

Keyword Easy