If your dinner routine is anything like mine, there are nights when everyone’s starving, the fridge is half-random leftovers, and you’ve got zero energy for a complicated recipe. That’s exactly where these Chicken Avocado Ranch Burritos save the day. They use simple ingredients, come together fast, and feel a lot more exciting than another basic chicken-and-rice situation.
I originally threw these together on a weeknight when I had some chicken thighs, a couple of avocados that were about to go soft, and the usual ranch and tortillas hanging around. The combo turned out so good that it became a regular in our rotation. It tastes like something you’d grab from a casual restaurant, but you can pull it off at home in about 30 minutes, start to finish.
What I like most about this recipe is how flexible it is. You can cook the chicken ahead, build the burritos when you have a minute, and then just grill them right before eating. The avocado and ranch keep everything creamy, the cheese melts into the chicken, and you get that crisp tortilla on the outside without any deep frying or extra mess. If you need a reliable, low-drama dinner that everyone actually eats, these Chicken Avocado Ranch Burritos are a solid solution.
How to Prepare Chicken Avocado Ranch Burritos
Inside This Recipe
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 (1.25-ounce) package taco seasoning
- 1 tablespoon olive oil
- 4 burrito-size flour tortillas (10 inches each)
- 2 avocados, halved, peeled, seeded and diced
- 1 cup shredded mozzarella cheese
- 1/4 cup sour cream
- 1/4 cup Ranch dressing
- 1/4 cup chopped fresh cilantro leaves
Simplicity in Action
- Heat the olive oil in a cast iron grill pan or skillet over medium heat. Toss the chicken thigh pieces with the taco seasoning until they’re evenly coated. Add the chicken to the hot pan and cook for about 3–4 minutes, stirring occasionally, until the pieces are golden and cooked through. The chicken should no longer be pink in the center and any juices should run clear. Transfer to a plate and set aside.
- Warm the flour tortillas according to the package directions. This usually means a quick heat in a dry pan or the microwave. Don’t skip this — warm tortillas are much easier to roll without tearing.
- Assemble the burritos one at a time. Lay a warm tortilla flat and spoon some cooked chicken down the center. Top with diced avocado, a generous sprinkle of mozzarella, a small dollop of sour cream, a drizzle of Ranch dressing, and a pinch of chopped cilantro. Fold the bottom edge of the tortilla snugly over the filling, fold in the sides, then roll tightly up to the top. Repeat with the remaining tortillas and filling.
- Wipe out the grill pan if needed, then heat it over medium-high. Place the burritos seam-side down in the hot pan. Cook for about 3–4 minutes per side, pressing gently with a spatula so the surface makes good contact with the pan. The tortillas should turn golden and crisp, and the cheese inside should be melted.
- Remove from the pan and serve right away. You can slice them in half for easier eating, especially for kids, or serve whole with extra Ranch or salsa on the side.
Best Chicken Cut Options
Chicken thighs are my first choice here because they stay juicy and forgiving, even if you get distracted and leave them in the pan an extra minute. The fat content helps them stay tender when you reheat or pan-grill the burritos. If you prefer chicken breast, it works too — just cut it into 1-inch pieces and avoid overcooking, or it can dry out once it’s grilled in the tortilla. Leftover rotisserie chicken is another solid option: toss shredded meat with taco seasoning and a splash of olive oil or a spoonful of Ranch, then warm it briefly in a pan before building your burritos. Whatever cut you use, aim for small, bite-size pieces so every bite gets a good mix of chicken, avocado, and cheese.
Easy Make-Ahead Burrito Tips
If you’re planning ahead, the easiest approach is to cook and season the chicken earlier in the day or up to 2 days in advance. Store it in an airtight container in the fridge. When you’re ready, just rewarm it slightly so it’s not ice cold, then assemble the burritos. For meal prep, you can build the burritos completely, skip the final pan-grill, and wrap each one tightly in plastic wrap or foil. Refrigerate for up to 24 hours. When it’s time to eat, unwrap and grill in a pan until crisp and heated through. If you’re holding them more than a few hours, add the avocado right before grilling to keep it at its best texture and color.
Common Questions Answered
Can I bake these burritos instead of grilling them in a pan?
Yes, you can bake them if you’d rather not stand at the stove. Assemble the burritos as directed and place them seam-side down on a baking sheet lined with parchment. Lightly brush or spray the tops with oil so they crisp up. Bake at 400°F (200°C) for about 12–15 minutes, flipping halfway through. Pull them when the tortillas are golden and the cheese is clearly melted inside. They won’t get quite as spot-charred as a grill pan, but they’re still crisp and convenient for cooking several at once.
How can I keep the avocados from browning if I need to prep ahead?
Avocado does brown over time, but you can slow it down. Toss the diced avocado gently with a little lime or lemon juice and a pinch of salt. The acidity helps preserve the color. If you’re building burritos a few hours before cooking, keep the avocado stored separately in an airtight container with plastic wrap pressed directly on the surface. Don’t cut the avocado more than 6–8 hours in advance if you care about appearance. For a next-day prep, wait to cut and add avocado right before grilling or serving.
What can I serve on the side to make this a complete meal?
These burritos are filling on their own, but adding 1–2 simple sides turns them into a full dinner. Fast options are tortilla chips with salsa, a bagged salad mix, or sliced cucumbers and carrots with extra Ranch. For something heartier, warm up canned black beans with a little taco seasoning, or serve with quick microwave rice. The goal is to choose no-cook or minimal-cook sides so you’re not creating more work than the main dish itself.
How do I reheat leftover Chicken Avocado Ranch Burritos without making them soggy?
To keep the tortilla crisp, skip the microwave if possible. Reheat burritos in a skillet over medium heat, flipping occasionally, for about 6–8 minutes until warmed through. You can cover the pan loosely for a minute or two to help the center heat faster, then uncover to re-crisp the outside. An air fryer at 350°F (175°C) for 5–7 minutes works well too. Make sure the burrito is hot in the center before serving, especially if it was chilled. The avocado softens a bit on reheating, but the flavor still holds up nicely.
Chicken Avocado Ranch Burritos
Equipment
- Cast iron grill pan
Ingredients
- 1 pound boneless, skinless chicken thighs cut into 1-inch chunks
- 1 (1.25-ounce) package taco seasoning
- 1 tablespoon olive oil
- 4 10-inch burrito-size flour tortillas
- 2 avocados halved, peeled, seeded and diced
- 1 cup shredded mozzarella cheese
- 1/4 cup sour cream
- 1/4 cup Ranch dressing
- 1/4 cup chopped fresh cilantro leaves
Instructions
- Gather all ingredients and have tortillas warmed according to package directions when ready to assemble.
- Heat the olive oil in a cast-iron grill pan over medium heat. Toss the chicken pieces with the taco seasoning, add them to the pan, and cook until browned and cooked through, about 3 to 4 minutes. Transfer the chicken to a plate and set aside.
- Warm the burrito-sized tortillas following the package instructions so they are pliable for rolling.
- Assemble the burritos one at a time: place a portion of cooked chicken in the center of each tortilla, then top with diced avocado, shredded mozzarella, a spoonful of sour cream, a drizzle of Ranch dressing, and chopped cilantro.
- Fold the bottom edge of the tortilla tightly over the filling, tuck the sides in, and roll up to enclose the filling completely. Repeat with remaining tortillas.
- Reheat the cast-iron grill pan over medium-high heat. Place the burritos seam-side down in the pan and press gently with a spatula. Cook about 3 to 4 minutes per side, turning once, until each side is golden and the cheese inside has melted.
- Serve the burritos immediately. To make ahead, assemble burritos, wrap and refrigerate; when ready to serve, bake in a preheated 375°F (190°C) oven until heated through and cheese is melted, about 15–20 minutes.