Why You’ll Love This Recipe
- Ready in just 30 minutes, perfect for busy weeknights.
- Combination of creamy avocado and tangy ranch dressing adds fresh flavor.
- Tender, seasoned chicken chunks with melted cheese for comforting bites.
- Easy to customize with your favorite toppings or tortillas.
- Can be cooked on the grill pan or baked in the oven.
- Makes great leftovers and can be reheated easily.
Ingredients
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
¼ cup sour cream
¼ cup Ranch dressing
¼ cup chopped fresh cilantro leaves
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat olive oil in a cast iron grill pan over medium heat. Season chicken thighs with taco seasoning. Add chicken to the pan and cook until golden and cooked through, about 3-4 minutes. Remove from heat and set aside.
- Warm the tortillas according to package instructions.
- Working with one tortilla at a time, layer chicken, avocado, shredded cheese, sour cream, ranch dressing, and cilantro in the center. Fold the bottom edge of the tortilla tightly over the filling, then fold in the sides and roll up to enclose the filling. Repeat with remaining tortillas.
- Heat the cast iron grill pan over medium-high heat. Place burritos seam-side down and cook, pressing gently with a spatula, for about 3-4 minutes per side until golden brown and the cheese has melted.
- Serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Substitute chicken thighs with boneless, skinless chicken breasts if preferred.
- Add cooked black beans or corn for extra texture and flavor.
- Use pepper jack or cheddar cheese instead of mozzarella for a different cheesy flavor.
- Add sliced jalapeños or hot sauce for a spicy kick.
- For a healthier option, use whole wheat or low-carb tortillas.
Storage/Reheating
Store leftover burritos in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven at 375°F (190°C) until heated through, about 15-18 minutes.
FAQs
Can I use chicken breasts instead of thighs?
Yes, boneless, skinless chicken breasts work well as a substitute.
Can these burritos be made ahead of time?
Yes, assemble them and store in the fridge. Bake or grill just before serving.
Can I freeze the burritos?
Yes, wrap tightly and freeze for up to 1 month. Reheat in the oven from frozen.
What if I don’t have a grill pan?
You can cook the burritos in a regular skillet or bake them in the oven.
Can I add other vegetables?
Absolutely! Add sautéed peppers, onions, or corn for extra flavor.
Is the taco seasoning homemade or store-bought?
Either works. Use your favorite taco seasoning blend.
Can I make these burritos vegetarian?
Yes, replace chicken with beans, tofu, or vegetables.
What kind of tortillas are best?
Burrito-size (10-inch) flour tortillas work best for easy rolling.
How do I prevent the burritos from falling apart?
Make sure to tuck in the sides tightly and roll firmly.
Can I use a different cheese?
Yes, mozzarella, cheddar, pepper jack, or a cheese blend all work well.
Conclusion
Chicken and Avocado Ranch Burritos are a quick, delicious meal that combines tender, flavorful chicken with creamy avocado and tangy ranch dressing. Easy to prepare, customize, and cook all in one pan, they make perfect weeknight dinners or meal prep options. Whether grilled or baked, these burritos will be a family favorite in no time.
Chicken and Avocado Ranch Burritos
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling or Pan-cooking
- Cuisine: American
- Diet: Halal
Description
Chicken and Avocado Ranch Burritos are quick and flavorful, filled with seasoned chicken, creamy avocado, cheese, and zesty ranch, perfect for a satisfying meal in just 30 minutes.
Ingredients
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
¼ cup sour cream
¼ cup Ranch dressing
¼ cup chopped fresh cilantro leaves
Instructions
- Heat olive oil in a cast iron grill pan over medium heat. Season chicken thighs with taco seasoning. Add chicken to the pan and cook until golden and cooked through, about 3-4 minutes. Remove from heat and set aside.
- Warm the tortillas according to package instructions.
- Working with one tortilla at a time, layer chicken, avocado, shredded cheese, sour cream, ranch dressing, and cilantro in the center. Fold the bottom edge of the tortilla tightly over the filling, then fold in the sides and roll up to enclose the filling. Repeat with remaining tortillas.
- Heat the cast iron grill pan over medium-high heat. Place burritos seam-side down and cook, pressing gently with a spatula, for about 3-4 minutes per side until golden brown and the cheese has melted.
- Serve immediately.
Notes
Substitute chicken thighs with boneless, skinless chicken breasts if preferred.
Add cooked black beans or corn for extra texture and flavor.
Use pepper jack or cheddar cheese instead of mozzarella for different cheesy flavor.
Add sliced jalapeños or hot sauce for a spicy kick.
For a healthier option, use whole wheat or low-carb tortillas.
Store leftovers in airtight container in fridge up to 3 days; reheat in skillet or oven at 375°F (190°C) for 15-18 minutes.
Freeze wrapped burritos for up to 1 month; reheat from frozen in oven.
Use regular skillet or bake if no grill pan is available.
Add sautéed peppers, onions, or corn for extra veggies.
Ensure sides are tucked tightly and roll firmly to prevent burritos from falling apart.
Nutrition
- Serving Size: 1 burrito
- Calories: approx. 450-500 kcal
- Sugar: 3-5 g
- Sodium: 700-900 mg
- Fat: 22-26 g
- Saturated Fat: 6-8 g
- Unsaturated Fat: 12-15 g
- Trans Fat: 0 g
- Carbohydrates: 35-40 g
- Fiber: 6-7 g
- Protein: 30-35 g
- Cholesterol: 80-100 mg
