Creamy. Cheesy. Protein-packed. Wrapped in warm toasted perfection.
✨ Description
When flavor, freshness, and protein collide — this is what happens. These Chicken Avocado Ranch Burritos are the kind of wrap that hits every craving in one bite: juicy chicken, buttery avocado, melty cheddar, and that cool, creamy ranch that ties it all together.
Whether you’re powering up for the day, prepping for the gym, or just want a satisfying no-fuss dinner, this burrito delivers big on flavor and fuel — without a ton of time in the kitchen.
Servings: 2–3 burritos
Prep Time: 10 mins
Cook Time: 5 mins (optional to sear)
Total Time: 15–20 mins
Ingredients
For the Filling:
- 2 cups cooked shredded chicken (grilled, rotisserie, or leftover)
- 1 ripe avocado, diced
- ½ cup shredded cheddar cheese
- ¼ cup ranch dressing (or Greek yogurt ranch for lighter version)
- ½ tsp garlic powder
- ¼ tsp onion powder
- 1 tbsp chopped cilantro or parsley (optional)
- Pinch of black pepper
For the Wrap:
- 2–3 large flour tortillas (or low-carb protein wraps)
- Optional: extra cheese for searing
- Butter or oil for toasting (optional)
Instructions
1. Mix the Filling:
In a large bowl, combine:
- Shredded chicken
- Diced avocado
- Shredded cheddar
- Ranch dressing
- Garlic powder, onion powder, and black pepper
- Fresh herbs if using
Mix gently so avocado stays chunky but evenly distributed.
2. Assemble the Burritos:
Lay each tortilla flat. Spoon the mixture evenly into the center of each.
Optional: Add a few more sprinkles of cheese or a drizzle of ranch.
Fold in the sides, then roll up tightly from the bottom.
3. Toast (Optional but Recommended):
Heat a skillet over medium heat. Add a touch of oil or butter.
Place burritos seam-side down and cook for 1–2 minutes per side until golden and crispy.
4. Serve:
Slice diagonally and serve warm, optionally with a dipping sauce or side salad.
Quick Tips
- Use rotisserie chicken for a 5-minute prep.
- Want extra crunch? Add shredded romaine or chopped red onion.
- Avocados not ripe? Mash with a fork and mix like a guacamole layer.
- No ranch? Mix Greek yogurt with lemon juice, garlic powder, and herbs for a homemade version.
Why It Works
| Ingredient | Function |
|---|---|
| Shredded Chicken | Lean protein and satisfying texture |
| Avocado | Healthy fats and creamy contrast |
| Ranch Dressing | Binds the ingredients and adds cool tang |
| Cheddar Cheese | Melts for gooey flavor and richness |
| Tortilla | Portable, easy to toast or grill |
Serving Suggestions
- With a side of:
- Mexican cauliflower rice
- Air-fried sweet potato wedges
- Green salad with lemon vinaigrette
- As a meal:
- Pair with a protein smoothie or green juice
- Serve with soup or bone broth for a nourishing lunch
Variations
| Style | Swap/Add |
|---|---|
| Spicy Southwest | Add jalapeños and swap cheddar for pepper jack |
| Bacon Avocado Ranch | Add crumbled turkey or pork bacon |
| Vegan Version | Use soy curls or tofu + vegan cheddar + avocado ranch |
| Low-Carb Bowl | Serve without the tortilla over lettuce or rice cauliflower |
| Buffalo Chicken | Add buffalo sauce and blue cheese crumbles |
Storage & Reheat
- Fridge: Keep wrapped burritos in a container up to 3 days.
- Freezer: Wrap individually in foil or plastic wrap. Freeze up to 2 months.
- To Reheat: Microwave 60–90 seconds or toast in a skillet until warm.
Macros (Est. per burrito using lite ranch and large wrap):
- Calories: ~380
- Protein: 30–35g
- Carbs: 20–25g
- Fat: 20g
- Fiber: 6g
FAQs
Can I make this ahead?
Yes! Prep the filling and store in the fridge. Wrap fresh or assemble and toast just before eating.
Can I eat it cold?
Absolutely. These taste just as good as a cold wrap.
Can I swap ranch?
Use any creamy dressing — Caesar, green goddess, chipotle Greek yogurt, etc.
How do I keep avocado from browning?
Mix with a little lime juice or assemble just before eating.
Storytime
This burrito was born out of “what’s in the fridge” desperation — leftover grilled chicken, half an avocado, a squeeze of ranch. But one bite in, it became an obsession. The creamy, savory, melty mix was so satisfying I started making it on purpose.
Now it’s a weekly go-to — especially when I want something quick that still feels comforting and fresh at the same time. My kids love it. My husband calls it the “green gold burrito.” And I love that it hits my protein goals without feeling like a diet food.