Description
How to make creamy chicken avocado ranch burritos with tender seasoned chicken and fresh avocado that satisfy every comfort food craving perfectly.
Ingredients
Scale
Chicken and Seasonings
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil
Burrito Assembly
- 4 large flour tortillas, 10-inch size
- 2 ripe avocados, sliced
- 1/2 cup ranch dressing
- 1 cup cooked white rice
- 1/2 cup black beans, drained and rinsed
- 1/2 cup shredded Mexican cheese blend
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Season Chicken: Cut chicken into bite-sized pieces and season with chili powder, garlic powder, cumin, paprika, salt, and pepper. Mix well to coat evenly and let sit for 5 minutes to absorb flavors.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 8-10 minutes, stirring occasionally, until golden brown and cooked through completely.
- Warm Tortillas: Warm tortillas in microwave for 30 seconds or in a dry skillet for 30 seconds per side. This makes them pliable and prevents tearing during assembly.
- Prepare Fillings: Slice avocados, dice red onion, and chop cilantro. Have all ingredients ready for quick assembly. Squeeze lime juice over avocado slices to prevent browning.
- Assemble Burritos: Spread 2 tablespoons ranch down center of each tortilla. Layer with rice, chicken, black beans, cheese, avocado, onion, and cilantro. Don’t overfill or they’ll burst.
- Wrap Tightly: Fold bottom edge over filling, tuck in sides, then roll tightly from bottom to top. The key is keeping everything tight but not squeezing out the filling.
- Serve Fresh: Cut burritos in half diagonally and serve immediately with extra ranch and lime wedges. These are best enjoyed fresh while the chicken is still warm and cheese is melty.
Notes
- Don’t overstuff tortillas or they’ll split during wrapping and create a mess.
- Store assembled burritos wrapped in foil in refrigerator for up to 2 days maximum.
- Rotisserie chicken works perfectly – just season and warm it briefly in the skillet.
- Warm tortillas before assembly to prevent cracking and make wrapping much easier.
- Squeeze lime juice over avocado immediately to prevent browning and add brightness.
- Serve with extra ranch dressing and lime wedges for the ultimate experience.
Allergy Information: Gluten, Dairy
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 32g