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Close-up of a golden-brown baked Chicken Avocado Ranch Burrito, topped with melted cheese and fresh parsley.

Chicken Avocado Ranch Burritos

Discover the simple joy of making Chicken Avocado Ranch Burritos at home. This recipe combines tender chicken, creamy avocado, and zesty ranch dressing, all wrapped in a warm tortilla for a delightful and easy meal.
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Prep Time 15 minutes
Cook Time 1 hour
Broil Time 2 minutes
Total Time 1 hour 17 minutes
Servings: 6 burritos
Course: Dinner, Lunch
Cuisine: Mexican-inspired
Calories: 313
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Loaf
  • 1.5 pounds ground chicken
  • 3/4 cup Italian breadcrumbs or plain
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup minced yellow onion
  • 4 cloves minced garlic
  • 1 large egg
  • 1/4 cup whole milk
  • 2 tablespoons chopped parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For Topping
  • 1/2 cup shredded parmesan cheese
  • 1 tablespoon fresh chopped parsley

Equipment

  • Loaf pan
  • Mixing bowl

Method
 

  1. Preheat your oven to 350°F. Spray a 9x5x2-inch loaf pan with nonstick cooking spray.
  2. In a large mixing bowl, combine the ground chicken, Italian breadcrumbs, grated Parmesan cheese, minced yellow onion, minced garlic, egg, whole milk, 2 tablespoons of chopped parsley, salt, and black pepper.
  3. Mix the ingredients with clean hands or a large spoon until they are well combined.
  4. Form the meat mixture into a loaf shape and place it into the prepared loaf pan. Top with the shredded Parmesan cheese and the remaining 1 tablespoon of fresh chopped parsley.
  5. Bake in the preheated oven for 1 hour. For a golden-brown top, broil for the last 2 minutes, watching closely to prevent burning.

Nutrition

Calories: 313kcalCarbohydrates: 14gProtein: 29gFat: 16gSaturated Fat: 6gCholesterol: 143mgSodium: 953mgPotassium: 711mgFiber: 1gSugar: 2gVitamin A: 397IUVitamin C: 4mgCalcium: 233mgIron: 2mg

Notes

Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, wrap tightly and freeze for up to 2-3 months. Thaw overnight in the fridge before reheating. Reheat in the microwave for 1-2 minutes or bake at 350°F for about 15 minutes.

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