Chicken Avocado Ranch Burritos are the kind of meal that hugs you from the inside out — creamy avocado, tender seasoned chicken, and a tangy ranch-sour cream blend wrapped in a warm flour tortilla. This seasonal favorite shines when avocados are at their peak: bright, buttery, and perfect alongside a squeeze of lime. If you’re craving a comforting, homemade dish that’s easy enough for weeknights yet special enough for a weekend gathering, these burritos fit the bill. For more chicken inspiration that pairs beautifully with ranch flavors, check out this savory sheet-pan chicken with herby ranch recipe to spark ideas.

Ingredients & Equipment

Here’s everything you’ll need to make four generous Chicken Avocado Ranch Burritos.

• 2 large chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup ranch dressing
• 1/2 cup sour cream
• 2 medium avocados
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 4 large flour tortillas
• 1 cup lettuce, shredded
• 1/2 cup tomatoes, diced
• 1/4 cup cilantro, chopped
• 1 tablespoon lime juice

Helpful Notes

• For a lighter option, use Greek yogurt instead of some or all of the sour cream.
• If you prefer a spicier kick, add 1/2 teaspoon chili powder or a pinch of cayenne to the chicken rub.
• Fresh lime juice brightens the avocado and helps prevent browning.

Recommended Tools & Equipment

• Baking sheet lined with parchment paper or aluminum foil
• Mixing bowls (small and medium)
• Forks for shredding the chicken
• Skillet for warming tortillas and crisping the burritos
• Meat thermometer to check chicken (ideal internal temp 165°F / 74°C)
• Potato masher or fork to mash avocados
• Optional: blender or small food processor if you want an ultra-smooth ranch spread

Step-by-Step Instructions (with tips)

Follow these steps for tender, flavorful chicken and perfectly assembled burritos. I’ve included tips and variations so you can make the recipe your own.

1. Preheat the oven. Preheat your oven to 375°F (190°C) so it’s ready for baking the chicken.

   Tip: If you’re short on time, you can use a hot skillet to pan-sear the chicken for 6–8 minutes per side, finishing in the oven for a few minutes to reach temperature.
2. Prep the chicken. Drizzle olive oil over the two large chicken breasts and rub it evenly on both sides.

   Tip: Pat the chicken dry first for better browning. If the breasts are very thick, slice them in half horizontally or pound them slightly to an even thickness so they cook evenly.

3. Season generously. Sprinkle the garlic powder, onion powder, paprika, ground cumin, salt, and black pepper onto the chicken breasts.

   Tip: Rub the spices into the chicken to make sure it’s fully coated; let it sit for 10–15 minutes if you have time for deeper flavor, or cover and refrigerate for up to 24 hours to marinate.
4. Bake the chicken. Place the chicken breasts on a baking sheet lined with parchment paper or aluminum foil. Bake the chicken for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).

   Variation: Roasting vs. poaching — roasting concentrates flavors and gives a bit of caramelization; poaching in low-sodium broth yields ultra-moist chicken and is excellent if you plan to shred into very saucy fillings.

5. Prepare the avocado. While the chicken is baking, slice the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocados with a fork or potato masher until smooth with a few small chunks remaining. Stir in the lime juice to prevent browning and to add a fresh citrus flavor.

   Tip: If you prefer a zesty twist, fold in a tablespoon of finely chopped red onion or a pinch of salt and pepper.
6. Mix the ranch spread. In a separate bowl, mix the ranch dressing and sour cream together until smooth and well combined.

   Tip: For a thinner spread to drizzle, stir in a splash of milk or buttermilk. For extra herb flavor, fold in a tablespoon of chopped fresh dill or parsley.

7. Shred the chicken. Once the chicken is done, remove it from the oven and let it rest for a few minutes. Shred the chicken into bite-sized pieces using two forks.

   Tip: Resting helps the juices redistribute. If you like bigger bites, chop the chicken with a knife instead of shredding.
8. Warm the tortillas. Warm the flour tortillas in the microwave for 15–20 seconds or on a skillet over low heat for a few seconds on each side.

   Tip: Wrapping tortillas in a clean kitchen towel after warming keeps them pliable when you assemble the burritos.

9. Assemble the burritos. Spread a generous layer of the ranch and sour cream mixture on each tortilla. Evenly distribute the shredded chicken over the center of each tortilla. Add a spoonful of the mashed avocado mixture on top of the chicken. Sprinkle shredded cheddar and mozzarella cheese over the avocado layer. Add a handful of shredded lettuce on top of the cheese. Scatter diced tomatoes and chopped cilantro evenly over the lettuce.

   Tip: For extra texture, add a few slices of pickled jalapeño or a spoonful of corn salsa before rolling.

10. Roll it up. Fold in the sides of the tortilla and roll it tightly to form a burrito.

    Tip: Fold the sides in first, then roll away from you, tucking as you go to keep a neat, compact burrito.

11. Crisp the burrito (optional). If desired, place the burrito seam-side down on a skillet over medium heat to crisp up the edges and melt the cheese for 1–2 minutes per side.

    Tip: Use a light coating of oil or a small pat of butter in the skillet for a golden finish. Keep an eye on the heat to avoid burning the tortilla.

12. Serve warm. Serve the burritos warm, optionally with extra ranch dressing on the side for dipping.

    Serving idea: Pair with a simple citrusy side salad or warmed beans for a fuller meal.

Helpful variation: If you want to make this recipe even easier, use rotisserie-style halal chicken or pre-cooked chicken strips heated and tossed with the spices. For an oven-free weeknight shortcut, cook the seasoned chicken in an air fryer at 375°F (190°C) for about 12–15 minutes depending on thickness, turning halfway through.

Inspiration note: If you enjoy ranch-forward sides and small plates, these flavors pair nicely with crisp, seasoned vegetables like those in this playful air-fryer ranch mushrooms recipe, which make a great warm side.

Storage, Freezing & Make-Ahead Tips

Storage and make-ahead strategies can make this dish a lifesaver for busy cooks. Here’s how to keep everything fresh and delicious.

• Short-term storage: Store assembled burritos in an airtight container or wrap them individually in foil in the refrigerator for up to 2–3 days. If you plan to store assembled burritos, keep them un-toasted (don’t crisp them in the skillet) to avoid sogginess when reheated.
• Freezing: Wrap each burrito tightly in parchment paper and then in foil or a freezer-safe bag. Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in a skillet or oven at 350°F (175°C) until heated through, or reheat from frozen wrapped in foil at 350°F for 25–30 minutes.
• Make-ahead components: Prepare the seasoned baked chicken and the ranch-sour cream mix up to 3 days ahead and keep refrigerated. Mash avocados right before assembling for the best color and texture — if you must prepare them ahead, add extra lime juice and store airtight with plastic wrap pressed to the surface to reduce browning.
• Portioning: For lunches, assemble smaller burritos using half a tortilla or cut full burritos in half. Store individually so you can reheat just one portion at a time.

How to Use / Serve This Dish

These burritos are versatile — here are serving ideas and creative variations to match the season or your pantry.

• Family dinner: Serve with a big bowl of mixed greens tossed with a lemon vinaigrette and a side of warm rice or beans for a cozy evening meal.
• Brunch twist: Add a softly scrambled egg inside the burrito and sprinkle with fresh chives for a satisfying weekend brunch option.
• Picnic or meal prep: Pack burritos cold with a side of extra ranch for dipping. They’re easy to eat outdoors and stay flavorful.
• Vegetarian variation: Swap the chicken for roasted spiced cauliflower or seasoned chickpeas and use the same avocado and ranch components for a hearty meat-free burrito.
• Flavor swaps: Exchange cheddar for Pepper Jack for heat, or use a cilantro-lime crema instead of ranch for a fresher, herbal profile.

Looking for more chicken-centric inspiration to rotate into your meal planning? Browse this collection of 23 amazing chicken recipes for ideas that complement ranch and avocado flavors.

FAQ

Can I use rotisserie or pre-cooked chicken?

Yes — rotisserie-style halal chicken or store-bought halal pre-cooked chicken strips work beautifully. Warm the chicken and toss with the seasoning mix or a little olive oil before assembling to keep those bold flavors. This is a great time-saver for busy nights.

How long will leftovers last in the fridge?

Leftover assembled burritos keep well for 2–3 days in the refrigerator when wrapped tightly or stored in an airtight container. If you’ve stored components separately (chicken, ranch mixture, mashed avocado), the chicken and ranch will last 3–4 days and the avocado is best used within 24 hours for color quality.

Can I make these gluten-free?

Absolutely. Replace the flour tortillas with large gluten-free tortillas or lettuce wraps for a low-carb option. Keep an eye on cheese and ranch labels if you are avoiding cross-contamination, and choose certified gluten-free products where needed.

What’s the best way to prevent the avocado from browning?

Fresh lime juice folded into the mashed avocado helps significantly. For make-ahead avocado, press plastic wrap directly onto the surface to minimize air contact and refrigerate. That said, mashed avocado is best scooped fresh right before assembling for the brightest color and freshest flavor.

Conclusion

Chicken Avocado Ranch Burritos are one of those reliably comforting meals that feel both indulgent and wholesome — a wonderful combination of tender seasoned chicken, creamy avocado, melty cheese, and bright herbs all wrapped up for an easy, satisfying bite. They work beautifully for busy weeknights, casual get-togethers, or make-ahead lunches when you want something comforting and homemade. I hope you try this recipe soon and share it with friends or family — and if you do, I’d love to hear how you made it your own.

Chicken Avocado Ranch Burritos

Creamy avocado and tender seasoned chicken combined in a warm flour tortilla with a tangy ranch-sour cream blend, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Dinner, Main Course

Cuisine American, Mexican

Servings 4 burritos

Calories 500 kcal

Ingredients

  

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For the Chicken

• 2 large chicken breasts Use boneless, skinless chicken breasts.
• 1 tablespoon olive oil Drizzle over chicken for seasoning.
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Filling

• ½ cup ranch dressing
• ½ cup sour cream Can substitute Greek yogurt for a lighter option.
• 2 medium avocados Slice and mash with lime juice.
• ½ cup shredded cheddar cheese Can swap for Pepper Jack for heat.
• ½ cup shredded mozzarella cheese
• 4 large flour tortillas Can use gluten-free tortillas if needed.
• 1 cup lettuce, shredded
• ½ cup tomatoes, diced
• ¼ cup cilantro, chopped
• 1 tablespoon lime juice Prevents avocado from browning.

Instructions

 

Preparation

• Preheat your oven to 375°F (190°C).
• Drizzle olive oil over the chicken breasts and rub it evenly on both sides.
• Season the chicken breasts with garlic powder, onion powder, paprika, ground cumin, salt, and black pepper. Let sit for 10-15 minutes.

Cooking

• Place the seasoned chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
• While the chicken is baking, mash the avocados with lime juice.
• Mix the ranch dressing and sour cream in a bowl until smooth.
• Remove chicken from the oven, let it rest, and then shred it.
• Warm the tortillas either in the microwave or on a skillet.

Assembly

• Spread the ranch mixture on each tortilla then layer with shredded chicken, mashed avocado, cheddar, mozzarella, lettuce, tomatoes, and cilantro.
• Fold in the sides of each tortilla and roll tightly into a burrito.
• Optional: Crisp the burritos on a skillet for 1-2 minutes per side.

Serving

• Serve warm, optionally with extra ranch dressing on the side.

Notes

Store assembled burritos in an airtight container in the refrigerator for up to 2-3 days, un-toasted to prevent sogginess. To freeze, wrap tightly in parchment paper and foil.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 40gProtein: 35gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 2g

Keyword Avocado, Burritos, Chicken, Comfort Food, Ranch

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