5 from 57 votes
Chicken and Avocado Ranch Burritos
Chicken and Avocado Ranch Burritos feature seasoned chicken thighs cooked in a skillet, combined with diced avocado, shredded mozzarella, sour cream, ranch dressing, and fresh cilantro wrapped in flour tortillas. The burritos are grilled to golden brown with melted cheese inside, delivering a warm, creamy filling and crisp exterior. This makes a satisfying handheld lunch or dinner option with fresh and creamy components.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
servings
Course:
Main Course
Ingredients
- 1 pound chicken thighs cut into 1-inch chunks, boneless, skinless
- 1 (1.25-ounce) package taco seasoning
- 1 tablespoon olive oil
- 4 flour tortillas 10 inches each, burrito-size
- 2 avocado halved, peeled, seeded and diced
- 1 cup mozzarella cheese shredded
- ¼ cup sour cream
- ¼ cup ranch dressing
- ¼ cup cilantro fresh, chopped leaves
Instructions
- Heat olive oil in a cast iron grill pan over medium heat. Season chicken thighs with taco seasoning. Add chicken to the skillet and cook until golden, about 3-4 minutes; set aside.
- Heat tortillas according to package instructions.
- Working one at a time, place chicken, avocado, cheese, sour cream, Ranch and cilantro in the center of each tortilla. Bring the bottom edge of the tortilla tightly over the filling, folding in the sides. Continue rolling until the top of the tortilla is reached. Repeat with remaining tortillas.
- Heat a cast iron grill pan over medium-high heat. Add burritos and cook, pressing gently with a spatula, about 3-4 minutes per side, or until golden brown and the cheese has melted.*
- Serve immediately.
Cup of Yum
Notes
- Substitute boneless, skinless chicken breasts for thighs if desired.
- Alternatively, bake assembled burritos at 375°F for 15–18 minutes until heated through.