Avocado Ranch Chicken Burrito Wraps Recipe
These Avocado Ranch Chicken Burrito Wraps offer a quick and flavorful meal option, combining creamy avocado and zesty ranch sauce with tender cooked chicken wrapped in soft flour tortillas. Perfect for lunch or dinner, they are easy to prepare and customizable with cheese and fresh veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
For the Sauce:
- 1/4 cup Greek yogurt or sour cream
- 1/4 cup light ranch dressing
- 1 tablespoon fresh cilantro or parsley, minced
- Salt & pepper to taste
For the Wraps:
- 4 medium flour tortillas
- 2 cups cooked chicken, chopped or shredded
- 1 avocado, peeled, pitted, and sliced
- 1 large tomato, sliced
- 1/4 cup shredded cheddar or mozzarella cheese (optional)
Instructions
- Make the Ranch Sauce: In a mixing bowl, combine Greek yogurt or sour cream with light ranch dressing and minced cilantro or parsley. Season with salt and pepper to taste. Mix thoroughly until smooth and well blended.
- Warm the Tortillas: Heat a skillet or grill pan over medium heat. Place each tortilla in the pan for about 30 seconds on each side to soften and warm them up, making them easier to roll.
- Assemble the Wraps: Lay a warmed tortilla flat on your work surface. Spread a generous layer of the prepared ranch sauce over the tortilla. Add a layer of chopped or shredded chicken, followed by sliced avocado and tomato. Sprinkle cheese over the top if using.
- Roll the Wraps: Fold in the sides of the tortilla, then roll from the bottom up, tucking in the filling tightly to form a neat burrito wrap. Repeat the process for the remaining tortillas and fillings.
- Serve: Cut the wraps in half for easier handling and arrange them on a serving platter. Optionally drizzle extra ranch sauce on top or serve alongside a fresh salad for a balanced meal.
Notes
- Store leftover wraps in an airtight container in the refrigerator for up to 3 days.
- If preparing in advance, keep the ranch sauce separate until ready to serve to avoid soggy tortillas.
- Wraps can be frozen for up to one month. Thaw in the refrigerator before reheating for best results.
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