Chicken Avocado Ranch Burritos are a creamy, satisfying, and protein-packed meal I can whip up in no time. With juicy shredded chicken, ripe avocado, crunchy lettuce, and a generous drizzle of ranch dressing, all wrapped in a soft tortilla—these burritos are perfect for lunch, dinner, or meal prep. I can enjoy them grilled to golden perfection or wrapped cold and fresh.

Why You’ll Love This Recipe

I love this recipe because it’s quick, flexible, and full of flavor. The combination of creamy avocado and tangy ranch makes every bite rich and delicious, and I can stuff in whatever extras I like—cheese, veggies, or even a bit of heat. They’re easy to assemble, travel well, and make a great grab-and-go meal for busy days.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

flour tortillas (burrito-sized)
cooked chicken breast or rotisserie chicken, shredded or diced
ripe avocado, sliced or mashed
romaine or iceberg lettuce, chopped
shredded cheddar or Monterey Jack cheese
ranch dressing
salt and black pepper to taste
optional: diced tomatoes, red onion, corn, black beans, jalapeños

directions

I lay out the tortillas and spread a spoonful of ranch dressing in the center of each one.
I layer the shredded chicken, sliced avocado, lettuce, and cheese on top of the ranch.
I season with a pinch of salt and pepper, then add any extra fillings I’m in the mood for.
I fold in the sides of each tortilla, then roll tightly from the bottom to form a burrito.
If I’m serving them cold, I wrap them in foil or parchment and refrigerate.
If I want them grilled, I heat a non-stick skillet over medium heat and grill each burrito for 2–3 minutes per side until golden and crispy.

Servings and timing

This recipe makes 4 burritos. Prep time is 10–15 minutes, and cook time (if grilling) is about 5–6 minutes total.

Variations

Sometimes I add cooked chicken (or turkey beef) for extra crunch, or swap ranch for chipotle mayo or Caesar dressing for a flavor twist. I’ve also turned these into burrito bowls by layering the ingredients over rice or greens instead of using tortillas.

storage/reheating

I wrap any leftover burritos tightly and store them in the fridge for up to 3 days. To reheat, I unwrap and warm them in a skillet or microwave. If I’m packing them cold, I keep them chilled in a cooler or lunchbox until ready to eat.

FAQs

Can I use store-bought ranch dressing?

Yes, but I like using homemade ranch or Greek yogurt ranch for a fresher flavor.

Can I make these ahead of time?

Absolutely. I often prep them the night before and store them in the fridge—they hold up great for lunch the next day.

Is this recipe gluten-free?

It can be if I use gluten-free tortillas and double-check that the ranch dressing is certified gluten-free.

What’s the best chicken to use?

I use rotisserie chicken when I need something quick, but grilled or leftover baked chicken works great too.

Can I freeze these burritos?

I don’t recommend freezing if they have fresh avocado or lettuce, as the texture can change. But if I skip those, they freeze well for up to 2 months.

Conclusion

Chicken Avocado Ranch Burritos are a fast, fresh, and flavorful way to enjoy a satisfying meal with minimal prep. Whether I grill them for a crispy finish or wrap them up cold for a quick lunch, these burritos are always a hit. Packed with creamy avocado, juicy chicken, and the bold tang of ranch, they’re a go-to favorite I make again and again.