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Chicken avocado ranch burritos wrapped and served on a plate with extra ranch dressing on the side

Chicken Avocado Ranch Burritos

Tender oven-baked seasoned chicken, creamy mashed avocado, ranch dressing, and two cheeses wrapped in a warm flour tortilla. Ready in 40 minutes and freezer-friendly.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup ranch dressing full-fat preferred
  • 0.5 cup sour cream full-fat or Greek yogurt as lighter swap
  • 2 medium avocados ripe
  • 0.5 cup shredded cheddar cheese
  • 0.5 cup shredded mozzarella cheese
  • 4 large flour tortillas 10-inch or larger
  • 1 cup lettuce shredded
  • 0.5 cup tomatoes diced
  • 0.25 cup cilantro chopped
  • 1 tbsp fresh lime juice for avocado mash

Equipment

  • Baking sheet lined with parchment paper or foil
  • Two mixing bowls
  • Skillet (optional for crisping)
  • Instant read meat thermometer

Method
 

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Drizzle olive oil over chicken breasts and rub evenly on both sides. Season with garlic powder, onion powder, paprika, cumin, salt, and pepper and massage in to coat fully.
  2. Bake chicken for 20 to 25 minutes until internal temperature reaches 165 degrees F at the thickest part. Let rest for 5 minutes then shred with two forks.
  3. While chicken bakes, mash avocado flesh in a bowl until smooth with small chunks remaining. Stir in lime juice immediately to prevent browning.
  4. In a separate bowl, mix ranch dressing and sour cream until smooth and fully combined.
  5. Warm tortillas for 15 to 20 seconds in the microwave or a few seconds per side on a dry skillet.
  6. Spread ranch-sour cream mixture on each tortilla. Layer shredded chicken, mashed avocado, cheddar, mozzarella, lettuce, tomatoes, and cilantro.
  7. Fold in the sides and roll tightly into a burrito. Optional: place seam-side down on a skillet over medium heat for 1 to 2 minutes to crisp the outside.

Notes

Always let baked chicken rest 5 minutes before shredding to retain juices. Use ripe avocados for the creamiest mash. Stir lime juice into avocado immediately to slow browning. Swap sour cream for Greek yogurt for a lighter version. Use gluten-free tortillas for a gluten-free option.