Next, I heat a griddle or large skillet over medium heat. While the skillet warms up, I lay out my flour tortillas on a clean surface. Using an assembly line approach, I scoop a generous portion of the chicken and avocado mixture onto the center of each tortilla. Then, I wrap them up like a burrito—folding in the sides and rolling from the bottom to the top. Once they’re all wrapped, I place them seam-side down on the skillet to toast them.
After about 2-3 minutes on each side, I flip them to get that beautiful golden-brown color and crispiness on the outside. The smell wafting through my kitchen at this point is absolutely heavenly! When they are finished, I transfer the burritos to a plate and let them rest for a minute before slicing them in half, revealing the creamy filling inside.
Finally, I like to serve my Chicken Avocado Ranch Burritos with a side of salsa or sour cream for dipping. It’s the perfect way to add an extra kick of flavor. Trust me; you won’t want to skip this part!
Pro Tips for Best Results
I tested this recipe three ways to see how it would work with different kinds of tortillas. While flour tortillas are classic, I actually found that whole wheat options held up just as well and added a nutty flavor. It’s nice to have that healthier version for those days when I’m craving something a little lighter.
Another tip I have is to use rotisserie chicken when I’m short on time. Shredding that juicy chicken makes the preparation process so much quicker, and the seasoning from the chicken adds an extra punch of flavor to the burritos. Plus, you can easily personalize the seasonings based on what you’ve got on hand.
Lastly, if you are an avocado lover like I am, feel free to add more avocado than the recipe calls for. Sometimes, I even mash the avocado before adding it to create a creamier texture—it’s purely delicious and brings everything together beautifully!
Common Mistakes to Avoid
One of the most common mistakes I’ve made in the past is overstuffing the tortillas. Trust me when I say it’s better to go lighter on the filling! I’ve discovered that too much filling can make it challenging to wrap them tightly, and you risk everything spilling out while you’re cooking them. Stick to a reasonable amount; you’ll enjoy them much more!
Another hiccup I’ve often encountered is not warming the tortillas beforehand. Cold tortillas can be brittle, and they might crack while you’re attempting to fold them. I now make it a point to warm them just slightly in a dry skillet for a minute or two, making them much more pliable and easy to handle. (See the next page below to continue…)