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Four chicken avocado ranch wraps arranged on a white plate, each showing grilled chicken, avocado slices, lettuce, cheese, and ranch sauce.

Chicken Avocado Ranch Burritos – High-Protein, Meal Prep Friendly & Freezer-Ready Wraps

Molly
These Chicken Avocado Ranch Burritos are packed with flavor, protein, and creamy texture. Grilled chicken, fresh avocado, and homemade Greek yogurt ranch come together in a high-protein wrap that’s perfect for meal prep, freezer storage, or a fast, filling lunch. Kid-friendly, customizable, and freezer-ready—this burrito delivers clean ingredients without sacrificing bold Tex-Mex flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Cuisine Tex-Mex Fusion
Servings 4 servings
Calories 580 kcal

Ingredients
  

  • 2 cups cooked grilled chicken breast shredded or chopped
  • 2 ripe avocados diced
  • ½ cup shredded cheddar or Monterey Jack cheese
  • ⅓ cup plain Greek yogurt
  • 2 tbsp mayonnaise optional for richness
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp chopped chives or green onions
  • ½ tsp salt
  • ¼ tsp black pepper
  • Juice of 1/2 lemon or lime
  • 4 large flour tortillas
  • Optional: chopped lettuce sliced tomatoes, cooked rice

Instructions
 

  • Mix the Ranch: In a bowl, combine Greek yogurt, mayo, garlic powder, onion powder, chives, lemon juice, salt, and pepper. Stir until smooth.
  • Prep the Filling: In a large bowl, toss together the grilled chicken, avocado, shredded cheese, and 3–4 tablespoons of ranch dressing.
  • Assemble the Burritos: Lay out a tortilla. Spoon the filling into the center. Add optional extras like lettuce or rice if using.
  • Roll & Toast: Fold in the sides, roll tightly, and toast on a skillet for 2–3 minutes per side until golden and warm.
  • Serve Hot: Slice in half and dig in—or wrap in foil for meal prep.

Notes

Secret Tips for Next-Level Chicken Avocado Ranch Burritos

1. Don’t Overfill the Wraps: To avoid messy burritos that burst open, stick to about ¾ cup of filling per large tortilla. It makes wrapping and freezing way easier.
2. Flash-Freeze Before Storing: Lay your wrapped burritos on a tray and freeze for 1–2 hours before bagging. This keeps them from sticking together and helps them reheat evenly.
3. Use Greek Yogurt Ranch for More Protein: Swap out bottled ranch for a quick homemade Greek yogurt version to boost protein, probiotics, and creaminess.
4. Add Lime Juice to Avocado: If prepping ahead, toss diced avocado in fresh lime juice to slow browning without affecting flavor.
5. Grill After Reheating: Once reheated, toast your burrito in a skillet for 2–3 minutes per side for a crispy, golden finish. Game-changer.
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