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Flour tortillas loaded with tender chicken, smooth avocado, and that punchy ranch flavor make an amazing meal. When I want something taste-packed but don’t want to hang out in the kitchen forever, this is my favorite way to dish it up. The best part? You’re eating in around fifteen minutes, with a mix of cool and cozy in every bite.
Sundays at my place mean everyone rolls up their own burritos, so nobody’s plate looks the same. And honestly, these make the best grab-and-go lunch for tomorrow.
Tasty Ingredients
- Avocado: gives that rich, creamy bite – pick ones that are soft when you press by the stem
- Cooked shredded chicken: hearty and full of protein – use rotisserie for speed or poach your own for extra tenderness
- Fresh cilantro: sprinkles in a pop of flavor – buy a bunch that looks bright and lively, not droopy
- Shredded lettuce: keeps things cool and crisp – either romaine or iceberg does the trick
- Diced tomatoes: adds juicy sweetness – cherry tomatoes are my favorite here
- Shredded cheddar cheese: melty and rich – shredding straight from the block always melts best
- Sour cream: totally up to you, but dipping in this is a treat – full-fat is extra creamy
- Salsa: brings that zesty finish – pick your favorite or whip up your own
- Lime juice: brightens everything – roll it first so you get lots of juice
- Red onion: gives bite and crunch – look for ones that feel firm and have no spouts
- Salt and pepper: just a pinch for flavor – freshly ground pepper is tops
- Flour tortillas: wrap it all up – bigger tortillas keep it tidy
- Ranch dressing: tangy and creamy – go classic bottled or get extra fresh with homemade
Simple How-To Steps
- Serve It Up:
- Move those toasty burritos onto plates. Slice 'em open if you want, then slather on some sour cream or salsa. Throw in chips or salad if it sounds good.
- Heat the Burritos Up:
- Fire up a skillet or griddle on medium. Lay burritos seam side down and cook a couple minutes, turning so all the sides get a golden crust and it’s hot inside.
- Wrap It Up:
- Fold the tortilla’s edges in and roll from the bottom, pressing as you roll so it stays tight.
- Fill and Layer:
- Put a tortilla on the counter. Add a bed of shredded lettuce, then pile on the chicken mix. Toss on some cheddar so it melts nice.
- Mix up the Filling:
- Grab a big bowl. Dump in shredded chicken, avocado chunks, ranch, tomatoes, onion, cilantro, lime juice, plus some salt and pepper. Mix gently—just enough so the avocado stays chunky and everything is coated.
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I always end up picking apart a rotisserie chicken and it takes me right back to Sundays with my mom getting lunches ready for the school week. That first bite with cilantro is hands down my favorite part.
Keeping Leftovers Fresh
Wrap any extras tightly in foil or plastic and pop in the fridge – they’ll last up to two days. When you’re ready to eat, ditch the wrap and warm ‘em in a dry pan for a crispy outside, or zap in the microwave for a quick fix if you’re in a rush.
Swap-Out Ideas
Change the ranch to Greek yogurt with a big squeeze of lemon to lighten it up. Try Monterey Jack for an extra gooey cheese vibe. If you want a veggie version, swap chicken for black beans and it’s still filling and tasty.
Fun Ways To Serve
Grab some tortilla chips and homemade guac to go with these burritos—they’re a perfect match. Feeling extra hungry? Scoop out some Mexican rice or toss up a cucumber salad with lime. For drinks, I love an ice-cold agua fresca on the side.
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Bold Take on a Burrito Favorite
A burrito that’s got all that Tex-Mex goodness but gets leveled up with ranch and smashed avocado. The crunchy lettuce and that squeeze of lime bring it all home. It’s perfect for last-minute dinners with friends—a serious crowd hit every time.
Frequently Asked Questions About Recipes
- → What’s the trick to stopping soggy burritos?
Let the chicken cool down a bit, and watch out for too many juicy toppings. Eat ’em right away for the best bite.
- → Can I get these ready in advance?
You can put them together earlier, but heat them only when you want to eat. It’s smart to keep the filling and wraps apart till then.
- → What else can I use instead of chicken?
Switch it up with tofu, shrimp on the grill, or turkey. That’ll mix up your flavors with no trouble.
- → Is ranch dressing a must here?
Go for some herby Greek yogurt or toss in a sharp vinaigrette. You’ll still get loads of tangy taste.
- → How do I make it spicy?
Chop up some jalapeños, toss in spicy salsa, or dash in your favorite hot sauce inside or on the side—up to you.
- → What sides go well with these?
Tortilla chips, cucumber and lime salad, a nice agua fresca, or some Mexican rice will set you up right.