Chicken Avocado Ranch Burritos – A Flavor-Packed Tex-Mex Treat (Page 2 ) | July 9, 2025
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Step-by-Step Instructions

1. Prep the Chicken

  1. Use rotisserie chicken or cook 1 lb chicken breast/thighs seasoned with taco seasoning.

  2. Grill or sauté over medium-high heat until cooked (internal temp 165°F). Rest 5 min, then shred or dice.

2. Mix the Filling

  1. In a large bowl, combine:

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    • shredded chicken

    • diced avocado

    • ranch dressing

    • diced tomatoes, red onion, cilantro

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    • lime juice, salt, and pepper

  2. Gently fold to coat without mashing avocado.

3. Prepare Tortillas

  • Warm tortillas in microwave (15–20 sec with damp towel) or dry skillet (15 sec per side) for softness .

4. Assemble the Burritos

  1. Lay warm tortilla on a clean surface.

  2. Spoon a portion of filling into the center.

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  3. Top with shredded lettuce and cheese.

  4. Fold in the sides, then roll bottom-to-top, keeping it snug.

5. Crisp the Wrap (Optional, but recommended)

  • Heat a lightly oiled skillet over medium heat.

  • Place burrito seam-side down; toast 2–3 min per side until golden and cheese melts.

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6. Serve & Garnish

  • Slice burritos in half; garnish with lime wedges, extra ranch, sour cream, or salsa.

  • Serve with sides like corn/black‑bean salad or baked sweet potato fries.

 Side Dishes & Pairings

  • Corn & black bean salad: fresh tangy crunch.

  • Crispy sweet potato fries: family-friendly and comforting.

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  • Cucumber‑tomato salad: light and refreshing.

  • Drinks: iced tea, lemonade—or agua fresca for a festive feel.

 Pro Tips & Variations

  • Protein swaps: use grilled shrimp or rotisserie chicken.

  • Vegetarian/Vegan: substitute black beans, grilled veggies, vegan ranch/cheese.

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  • Extra spice: add jalapeños or hot sauce for heat.

  • Cheese options: cheddar, pepper jack, Monterey Jack .

  • Healthier options: use Greek-yogurt ranch, whole-wheat tortillas, brown rice, or extra veggies .

 Make-Ahead, Storage & Reheating

For meal prep:

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  1. Fill burritos without lettuce/avocado.

  2. Wrap tightly in foil/plastic; refrigerate up to 3 days.

  3. Freeze up to 2 months (cool fully; double-wrap; thaw overnight).

Reheating:

  • Oven: 350 °F for 10–15 min (remove foil last 5 min to crisp).

  • Skillet: medium heat, 3–4 min per side.

  • Microwave: wrap in damp paper towel, heat 1–2 min (less crispy).

 Nutrition & Benefits

  • Calories: ~320–550, depending on portion size and extras.

  • Protein: ~25–35 g from chicken and cheese.

  • Healthy fats: monounsaturated from avocado; calcium & protein from cheese.

  • Fiber: tortillas + veggies + optional beans/corn.

  • Vitamins: vitamins C, A, K from lime, tomato, cilantro, avocado.

Healthier modifications:

  • Swap Greek-yogurt ranch

  • Choose whole-wheat tortillas

  • Add more veggies

  • Use low-fat cheese

 FAQ

Q1: Can I use rotisserie chicken?
Absolutely—perfect for quick prep.

Q2: Homemade ranch or bottled?
Either works. Homemade offers freshness and reduced fat .

Q3: Prepping ahead—will it get soggy?
Prep mixture ahead, but add avocado/lettuce just before serving.

Q4: Gluten-free or vegan options?
Use gluten-free tortillas & dairy-free ranch and cheese.

 Conclusion

These Chicken Avocado Ranch Burritos offer a satisfying, fresh, and customizable meal that your readers will love. With plenty of detail—ingredient breakdowns, variations, prep tips, nutrition info

Next: Homemade 2-ingredient condensed milk: delicious and economical
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