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Chicken Avocado Ranch Burritos

Chicken Avocado Ranch Burritos

Quick and creamy burritos packed with seasoned chicken, fresh avocado, and homemade cilantro ranch sauce, ready in just 15 minutes of active time.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 burritos
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken diced or shredded
  • 2 ripe avocados sliced
  • 6 large flour tortillas
  • 1 cup shredded mozzarella cheese
  • 1/2 cup red onion diced
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons fresh lime juice for avocado
  • 1 packet taco seasoning
  • Salt and pepper to taste
  • 1/2 cup plain Greek yogurt for ranch sauce
  • 1/4 cup mayonnaise for ranch sauce
  • 2 tablespoons fresh cilantro chopped fine, for ranch sauce
  • 1 tablespoon ranch seasoning mix for ranch sauce
  • 1 tablespoon fresh lime juice for ranch sauce
  • 1 clove garlic minced, for ranch sauce

Equipment

  • Large skillet
  • Sharp chef's knife
  • Citrus juicer
  • Mixing bowl
  • Whisk
  • Cutting board

Method
 

  1. In a mixing bowl, whisk together Greek yogurt, mayonnaise, ranch seasoning mix, lime juice, minced garlic, and cilantro until smooth. Place in refrigerator to chill while prepping other ingredients.
  2. Warm cooked chicken in a large skillet over medium heat with taco seasoning, stirring occasionally for 3-4 minutes until heated through and well-coated.
  3. Slice avocados and toss gently with 2 tablespoons fresh lime juice to prevent browning.
  4. Warm tortillas in a dry skillet for 30 seconds per side or microwave wrapped in damp paper towel for 20 seconds until pliable.
  5. Spread 2 tablespoons ranch sauce down the center of each warm tortilla. Layer with chicken, avocado, mozzarella, red onion, and cilantro.
  6. Fold sides of tortilla inward, then roll tightly from bottom up, keeping filling secure.
  7. Place each burrito seam-side down in a dry skillet over medium heat. Toast for 2-3 minutes without flipping until golden and cheese begins to melt.
  8. Cut burritos in half diagonally and serve immediately with extra ranch sauce and lime wedges.

Notes

Makes 6 burritos (1 per serving). Store assembled burritos wrapped in foil in refrigerator for up to 2 days. For freezing, wrap individually in plastic wrap then foil for up to 1 month. Reheat in skillet or oven at 350°F until warmed through. Use slightly firm avocados for easier slicing. Substitute pepper jack cheese for extra heat.