How to make creamy Chicken Avocado Ranch Burritos with homemade cilantro ranch sauce in just 15 minutes for an easy weeknight dinner everyone will love.
I love how creamy and satisfying these burritos turn out, and the homemade cilantro ranch takes them to another level. The best part? Everything comes together in just 15 minutes of active cooking time, making this my go-to when I need a quick dinner that feels special. I always keep cooked chicken on hand just for recipes like this one.
When my kids come home asking what’s for dinner, I know these Chicken Avocado Ranch Burritos will be an instant hit. There’s something about that combination of tender chicken, creamy avocado, and tangy ranch wrapped up in a warm tortilla that makes everyone happy. Plus, the leftovers taste just as good the next day.
Table of Contents
Ingredients for Chicken Avocado Ranch Burritos
I always prep my ingredients before I start assembling these burritos. It makes the whole process smoother and ensures nothing gets overlooked. Using rotisserie chicken when I’m short on time is a lifesaver, though grilled chicken thighs add incredible flavor if you have a few extra minutes.
2 cups cooked chicken (diced or shredded)
2 ripe avocados (sliced) – choose avocados that are slightly firm and yield gently to pressure
6 large flour tortillas
1 cup shredded mozzarella cheese – pepper jack adds a nice kick if your family likes heat
½ cup diced red onion
¼ cup fresh cilantro (chopped)
2 tablespoons fresh lime juice (for avocado)
1 packet taco seasoning
Salt and pepper to taste
For the Cilantro Yogurt Ranch Sauce:
½ cup plain Greek yogurt – full-fat creates the creamiest texture
¼ cup mayonnaise
2 tablespoons fresh cilantro (chopped fine)
1 tablespoon ranch seasoning mix
1 tablespoon fresh lime juice
1 clove garlic (minced)
Step-by-Step Instructions
Start with the ranch sauce since it benefits from a few minutes to chill. This allows the flavors to blend perfectly while you prep everything else.
Step 1: In a mixing bowl, whisk together the Greek yogurt, mayonnaise, ranch seasoning mix, lime juice, minced garlic, and cilantro until completely smooth. Place in the refrigerator while you prepare the other components. This chilling time helps the flavors meld together beautifully.
Step 2: Warm your cooked chicken in a large skillet over medium heat with the taco seasoning. Stir occasionally for about 3-4 minutes until heated through and well-coated with seasoning. If you’re starting with raw chicken, cook it fully first, then shred or dice before adding the seasoning.
Step 3: Slice your avocados and gently toss them with the 2 tablespoons of fresh lime juice in a small bowl. This prevents browning and adds bright flavor. Use slightly firm avocados rather than overly ripe ones for cleaner slices.
Step 4: Warm each tortilla in a dry skillet for about 30 seconds per side (this creates better texture for rolling) or microwave them wrapped in a damp paper towel for 20 seconds. This makes them pliable and prevents tearing when you roll them.
Step 5: Spread 2 tablespoons of the chilled ranch sauce down the center of each warm tortilla. Layer with seasoned chicken, avocado slices, mozzarella cheese, diced red onion, and fresh cilantro. Add an extra squeeze of lime juice if desired.
Step 6: Fold the sides of the tortilla inward, then roll tightly from the bottom up, keeping the filling secure. Don’t overfill or the burrito will be difficult to wrap properly. It took me a few tries to get the rolling technique right, so don’t worry if your first one isn’t perfect.
Step 7: Place each rolled burrito seam-side down in the same dry skillet over medium heat. Toast for 2-3 minutes without flipping until the bottom is golden and the cheese begins to melt. This creates a delicious crispy exterior that holds everything together.
Step 8: Cut each burrito in half diagonally and serve immediately with extra ranch sauce and lime wedges on the side.
Perfect Pairings for Chicken Avocado Ranch Burritos
These burritos are hearty on their own, but the right sides transform them into a complete meal that satisfies everyone at the table.
Mexican Rice: The fluffy texture and subtle tomato flavor complement the creamy filling perfectly. It adds bulk to the meal without overpowering the fresh flavors of the burritos.
Sweet Corn Salad: Fresh corn kernels tossed with lime juice and cilantro bring a sweet crunch that contrasts beautifully with the rich avocado and ranch. This side adds both color and nutrition to your plate.
Black Beans and Rice: Seasoned black beans provide extra protein and fiber while balancing the richness of the cheese and sauce. They’re especially great for making the meal more filling.
Tortilla Chips and Salsa: A classic pairing that gives everyone something to munch on while you’re finishing up the burritos. The crispy texture and tangy salsa create a nice contrast.
Pico de Gallo: This fresh salsa adds brightness and acidity that cuts through the creamy elements. It’s perfect for those who want extra vegetables and vibrant flavor.
Street Corn Chicken Rice Bowl: If you want to go all out, serve these burritos alongside this flavorful bowl for a complete Mexican-inspired feast.
Storing and Reheating Your Burritos
These burritos store beautifully, making them perfect for meal prep. Wrap each assembled burrito tightly in aluminum foil and refrigerate for up to 2 days. The foil keeps them fresh and makes reheating a breeze.
For longer storage, wrap each burrito individually in plastic wrap, then in foil, and freeze for up to one month. When you’re ready to eat, thaw in the refrigerator overnight. For a quick lunch option, you can reheat frozen burritos directly in a 350°F oven for about 20-25 minutes without thawing.
The best way to reheat is in a skillet over medium heat for 3-4 minutes per side until warmed through and slightly crispy. You can also use the oven at 350°F for 10-12 minutes. I usually avoid the microwave when possible since it can make the tortilla soggy, though it works in a pinch if you’re short on time.
FAQs
Can I make these burritos ahead of time?
Yes! Assemble the burritos completely but skip the final toasting step. Wrap them tightly in foil and refrigerate. When ready to serve, toast them in a skillet as directed for the best texture.
What can I substitute for the Greek yogurt in the ranch sauce?
Sour cream works perfectly as a 1:1 substitute and creates an equally creamy sauce. For a dairy-free option, try using cashew cream or your favorite plant-based yogurt.
How do I prevent my tortillas from tearing when rolling?
Always warm your tortillas first to make them pliable. Don’t overfill them, and make sure to fold the sides in before rolling from the bottom up. Using fresh tortillas rather than ones that have been open for a while also helps prevent cracking.
Conclusion
These Chicken Avocado Ranch Burritos prove that quick dinners don’t have to be boring or complicated. With just 15 minutes of active time and simple ingredients, you’ll have a satisfying meal that brings everyone to the table with smiles. The homemade ranch sauce really makes the difference, and once you try it, you’ll want to put it on everything. Give this recipe a try tonight and watch it become a regular in your dinner rotation!
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.
2tablespoonsfresh cilantrochopped fine, for ranch sauce
1tablespoonranch seasoning mixfor ranch sauce
1tablespoonfresh lime juicefor ranch sauce
1clovegarlicminced, for ranch sauce
Equipment
Large skillet
Sharp chef’s knife
Citrus juicer
Mixing bowl
Whisk
Cutting board
Method
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.
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.
Slice avocados and toss gently with 2 tablespoons fresh lime juice to prevent browning.
Warm tortillas in a dry skillet for 30 seconds per side or microwave wrapped in damp paper towel for 20 seconds until pliable.
Spread 2 tablespoons ranch sauce down the center of each warm tortilla. Layer with chicken, avocado, mozzarella, red onion, and cilantro.
Fold sides of tortilla inward, then roll tightly from bottom up, keeping filling secure.
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.
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.
a recipe developer, food enthusiast, and busy parent based in Denver, CO. I created Yumnights because I believe that delicious, healthy dinners shouldn’t require hours in the kitchen or a culinary degree to master.
