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A close-up of a delicious Chicken Avocado Ranch Burrito, filled with shredded chicken, rice, cheese, lettuce, and drizzled with ranch.

Chicken Avocado Ranch Burritos

These chicken avocado ranch burritos are creamy, cheesy, and packed with juicy chicken, avocado, rice, and ranch flavor for an easy high protein family dinner.
Chicken Avocado Ranch Burritos are loaded with seasoned chicken, creamy avocado, melty cheese, and a quick homemade ranch sauce wrapped in warm flour tortillas. This easy dinner recipe is satisfying, meal prep friendly, and packed with protein for a filling weeknight meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 burritos
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Ranch Sauce
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons milk
  • 1 tablespoon lemon juice
  • 1 teaspoon dried parsley
  • 1 teaspoon dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
For the Burritos
  • 2 cups cooked shredded chicken
  • 1 cup cooked white rice
  • 1 large avocado diced
  • 1 cup shredded cheddar cheese
  • 1 cup shredded lettuce
  • 4 large flour tortillas
  • 1 tablespoon olive oil

Equipment

  • Small bowl
  • Skillet

Method
 

  1. In a small bowl, whisk together the Greek yogurt, milk, lemon juice, dried parsley, dried dill, garlic powder, onion powder, salt, and black pepper until smooth to make the ranch sauce.
  2. Warm the cooked chicken in a skillet over medium heat for 3 to 4 minutes until heated through.
  3. Heat the flour tortillas in a dry skillet for about 20 seconds per side until soft and flexible.
  4. Divide the rice evenly between the tortillas. Top with shredded chicken, diced avocado, cheddar cheese, and lettuce.
  5. Drizzle the ranch sauce over each burrito filling.
  6. Fold in the sides of each tortilla and roll tightly into burritos.
  7. Heat olive oil in a skillet over medium heat. Place burritos seam side down and cook for 2 to 3 minutes per side until golden and lightly crisp.
  8. Serve warm with extra ranch sauce if desired.

Notes

Store leftover burritos wrapped tightly in the refrigerator for up to 3 days. For best texture, add fresh avocado after reheating if making ahead.