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Chicken Avocado Ranch Burritos

These Chicken Avocado Ranch Burritos are a delightful combination of juicy chicken, creamy avocado, and a tangy ranch-sour cream spread, all wrapped in warm tortillas for the perfect weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large chicken breasts Juicy and well-seasoned.
  • 1 tablespoon olive oil For drizzling on chicken.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin Warm and aromatic.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper Adjust to taste.
For the Spread
  • 1/2 cup ranch dressing For a thicker spread.
  • 1/2 cup sour cream Mix with ranch dressing.
For the Burrito Assembly
  • 2 medium avocados Should be ripe for easy mashing.
  • 1/2 cup shredded cheddar cheese Adds sharpness.
  • 1/2 cup shredded mozzarella cheese Provides stretchiness.
  • 4 large flour tortillas Warm before rolling.
  • 1 cup lettuce, shredded For crunch.
  • 1/2 cup tomatoes, diced Fresh and juicy.
  • 1/4 cup cilantro, chopped For freshness.
  • 1 tablespoon lime juice Keeps mashed avocado fresh.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Place the chicken breasts on the baking sheet. Drizzle with olive oil and rub it over both sides. Sprinkle garlic powder, onion powder, paprika, cumin, salt, and pepper over the chicken and massage into the meat.
  3. Bake for 20–25 minutes until the chicken reaches an internal temperature of 165°F (74°C).
Assembly
  1. While the chicken bakes, mash the avocados in a bowl and stir in lime juice.
  2. In another bowl, mix ranch dressing and sour cream until smooth.
  3. Once the chicken is done, let it rest a few minutes, then shred it into bite-sized pieces.
  4. Warm the tortillas in the microwave or skillet.
  5. Spread ranch-sour cream mixture over each tortilla, add chicken, spoon avocado, sprinkle both cheeses, lettuce, tomatoes, and cilantro.
  6. Roll the tortillas tightly to form burritos.
Optional Crisping
  1. For a crunchy finish, place burritos seam-side down on a skillet over medium heat until they are lightly toasted.
Serving
  1. Serve warm with extra ranch dressing on the side.

Notes

Wrap tightly and refrigerate leftovers, consume within a day for best texture. Crisped tortillas may soften in the fridge, re-warm briefly in a skillet before serving.