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A perfectly grilled Chicken Avocado Ranch Burrito cut in half to show the hearty filling of shredded chicken, melted cheddar, and avocado chunks. (Chicken Avocado Ranch Burritos)

Golden-Grilled Chicken Avocado Ranch Burritos

Create restaurant-quality Chicken Avocado Ranch Burritos at home! This recipe features a golden-brown grilled tortilla packed with seasoned shredded chicken, fresh avocado, melted cheddar, and creamy ranch. Perfect for a hearty and satisfying weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 burritos
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups Cooked Shredded Chicken approx. 450g
  • 1 tbsp Olive Oil 15ml
  • 1 tsp Garlic Powder 5g
  • 1 tsp Onion Powder 5g
  • ½ tsp Salt & Black Pepper or to taste
  • 4 Large Flour Tortillas 10-12 inch/25-30 cm
  • 1 ½ cups Shredded Cheddar Cheese 170g
  • 2 large Avocados ripe and diced
  • 1 tbsp Lime Juice 15ml
  • ½ cup Ranch Dressing 120ml
  • ¼ cup Fresh Parsley 15g, finely chopped
  • 2 tbsp Unsalted Butter 30g, melted

Equipment

  • 1 Large Skillet or Grill Pan
  • 2 Mixing bowls

Method
 

  1. In a medium bowl, combine the shredded chicken, garlic powder, onion powder, salt, and pepper. Toss well until the chicken is evenly seasoned.
  2. In a separate small bowl, dice avocados into half-inch chunks. Gently drizzle with fresh lime juice and toss to coat. Finely chop parsley.
  3. Warm tortillas to make them pliable. Lay one flat and layer in the center: shredded cheddar, seasoned chicken, diced avocado, a drizzle of ranch, and a sprinkle of parsley.
  4. Fold the left and right sides in over the filling. Pull the edge closest to you up and over the filling, tucking it in tightly. Continue to roll into a snug cylinder.
  5. Heat a large skillet over medium heat. Brush the outside of the burrito with melted butter. Place seam-side down and grill for 2-4 minutes per side, until golden-brown and the cheese is melted.
  6. Let the burrito rest for a minute before slicing in half on a diagonal. Garnish with more parsley and serve immediately.

Notes

Don't Overfill: It's tempting to pack the burrito, but overfilling is the primary cause of tearing. Be generous, but ensure you can still get a tight roll.
Medium Heat is Key: Grilling on heat that's too high will burn the tortilla before the cheese has a chance to melt.
Ingredient Temperature Matters: Using warm or room temperature chicken will help the cheese melt faster and more evenly.