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Chicken Avocado Ranch Burritos

These Chicken Avocado Ranch Burritos are packed with warmly spiced shredded chicken, creamy mashed avocado, and a tangy ranch-sour cream sauce, all wrapped in a soft tortilla.
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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: 700
Ingredients Method Notes

Ingredients
  

For the chicken
  • 2 large chicken breasts Seasoned with spices for flavor
  • 1 tablespoon olive oil For drizzling over chicken
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the sauce
  • 1/2 cup ranch dressing
  • 1/2 cup sour cream
For assembly
  • 2 medium avocados Choose ripe ones for mashing
  • 1 tablespoon lime juice For mashing with avocado
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 4 large flour tortillas For wrapping
  • 1 cup lettuce, shredded
  • 1/2 cup tomatoes, diced
  • 1/4 cup cilantro, chopped Optional

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Drizzle olive oil over chicken breasts and rub it over both sides.
  3. Sprinkle garlic powder, onion powder, paprika, cumin, salt, and pepper onto the chicken, and massage to coat.
  4. Place the chicken on a parchment-lined baking sheet and bake for 20–25 minutes until the internal temperature reaches 165°F (74°C).
  5. While the chicken bakes, mash the avocados in a bowl with lime juice until mostly smooth.
  6. In a separate bowl, mix the ranch dressing and sour cream until smooth.
Assembly
  1. After the chicken has rested for a few minutes, shred it into bite-sized pieces.
  2. Warm the tortillas in the microwave for 15-20 seconds or briefly in a skillet.
  3. Spread the ranch-sour cream mixture over each tortilla.
  4. Add shredded chicken, mashed avocado, cheddar, mozzarella, lettuce, tomatoes, and cilantro.
  5. Fold the sides of the tortillas and roll tightly to form burritos.
  6. Optionally, crisp the burritos seam-side down in a skillet until golden.

Notes

Letting the chicken rest ensures moisture remains. Warm tortillas help with rolling the burritos tightly.