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Turn ordinary ingredients into an amazing dinner with this chicken and avocado ranch burrito. It combines seasoned chicken, smooth avocado, and zesty ranch into a taste sensation that'll win over everyone at your table. It's the perfect answer for those nights when you're short on time but still want something tasty.
I whipped these burritos up one evening when I needed something quick after work. They disappeared so fast they've now become our go-to Thursday meal when everyone's running around but we still want some home cooking.
What You'll Need
- Boneless skinless chicken thighs: they're much more tender than breast meat and pack extra flavor that works great with the spices
- Taco seasoning packet: this shortcut gives you reliable taste every time you make them
- Flour tortillas: grab the bigger 10 inch ones so you can roll everything up nicely
- Fresh avocados: pick ones that give just a little when you press them for the right ripeness
- Mozzarella cheese: gives you that wonderful melty pull that makes burritos so satisfying
- Sour cream: brings a cool tang that really balances everything out
- Ranch dressing: this unexpected addition takes these burritos from basic to amazing
- Fresh cilantro: adds a pop of freshness and color you can add more or less depending on what you like
How To Make Them
- Cook Your Chicken:
- Pour some olive oil into a cast iron grill pan over medium heat. Coat chicken pieces thoroughly with taco seasoning making sure every bit gets covered. Toss them in the hot pan until they're golden outside but still juicy inside, around 3-4 minutes. Let them sit for a moment after cooking.
- Get Your Tortillas Ready:
- Heat tortillas following the package directions until they're soft and bendy. Don't skip this - cold tortillas will break when you fold them. I usually wrap mine in wet paper towels and pop them in the microwave for half a minute.
- Build Your Burritos:
- Take one warm tortilla and pile some cooked chicken in the middle. Add chunks of avocado, handfuls of shredded mozzarella, a spoonful of sour cream, some ranch drizzled on top, and a pinch of cilantro leaves. Don't go overboard with fillings or you'll have trouble rolling it up.
- Roll Them Up Right:
- Pull the bottom edge up and over your fillings, tucking it in snugly. Fold both sides toward the middle, then keep rolling upward until you reach the top. The tighter your roll, the better your burrito will stay together when cooking.
- Grill Until Done:
- Put your rolled burritos back on the hot grill pan. Cook about 3-4 minutes on each side, pressing down gently with a spatula to get nice grill marks and help the cheese melt all the way through.
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The ranch dressing really changes everything in this dish. I found this out by chance when I ran out of salsa and needed something else. The creamy tang went so well with the spicy chicken that we now make them this way all the time. My teens actually call them "those ranch burritos" whenever friends come over.
Prep Them Early
You can totally make these ahead of time. Just put them together, wrap each one in foil, and stick them in the fridge for up to 2 days. When you're ready to eat, bake them at 375°F for 15-18 minutes until they're hot and crispy outside. Letting them sit actually makes them taste better as the flavors mix together.
Switch Things Up
While these taste great as written, you can easily change things around. Try throwing in some black beans or corn for extra crunch and nutrients. Switch the mozzarella to pepper jack if you want more heat. If you're watching carbs, wrap everything in big lettuce leaves instead of tortillas. This recipe works as a starting point for whatever you feel like creating.
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What To Serve With Them
These burritos are filling enough on their own but go great with simple sides. A basic green salad with oil and vinegar dressing cuts through the richness nicely. For a fun spread, add some homemade guacamole, fresh salsa and chips. If you're making them for dinner, a side of cilantro lime rice rounds everything out perfectly.
Frequently Asked Questions
- → Can I swap chicken breasts for thighs?
Definitely! Boneless, skinless chicken breasts work well too. They'll turn out tender and just as tasty.
- → Is baking an option instead of grilling?
Sure thing! Bake them at 375°F for 15-18 minutes until they're hot and golden.
- → Can I prep the wraps before serving?
Yes! You can put them together ahead of time, stash them in the fridge, then grill or bake when you're ready to eat.
- → What if I don't have Ranch dressing?
No problem! Mix some sour cream with a bit of lemon juice, or use another creamy dressing you like.
- → Can I customize the filling?
Of course! Add black beans, sautéed veggies, or a dash of hot sauce to spice things up.