Ranch Chicken Avocado Bacon Burritos combine shredded chicken tossed in an avocado ranch crema with crispy bacon, cheese, tomatoes, corn, refried beans, rice, and lettuce. All of these favorite ingredients come together to make a satisfying, easy-to-make burrito.
This burrito was inspired by a Cobb salad — though that wasn’t the original plan, the ingredients made the connection obvious. Corn, bacon, chicken, tomatoes, beans, cheese, lettuce, ranch dressing, and avocado are classic Cobb components. Rather than use bottled ranch, I make a simple avocado ranch crema to coat the shredded chicken, which keeps the burrito flavorful and creamy without overpowering the other elements.
To keep dinner quick, this recipe uses a few time-saving shortcuts: a store-bought rotisserie chicken for shredding, and microwave rice that’s ready in about 90 seconds. With those shortcuts, the only tasks that take time are making the crema, crisping the bacon, and warming the beans and chicken. From start to finish you can have burritos on the table in roughly 20 minutes.
Refried beans act as the burrito’s glue. Even when the filling is generous, a strip of refried beans placed where the tortilla seam will be helps the burrito stay together. Spread the beans on the edge of the tortilla so they end up sealing the seam when you roll.
Crispy bacon adds a welcome crunch and smoky note. Since bacon is the only ingredient that requires cooking from scratch, start it first in the oven, then prep everything else while it cooks. By the time the bacon is done, the other components will be ready to assemble.
I made these burritos for dinner and had leftovers that made great lunches for the next few days. They are fresh, satisfying, and quick to prepare — an excellent midweek meal when you want flavor without a long cook time.
If you prefer a bowl instead of a wrapped burrito, layer the chicken, bacon, tomatoes, corn, and rice over a bed of lettuce. Substitute black beans for the refried beans and drizzle the avocado ranch crema over the top for a delicious salad-style option.
How to make Ranch Chicken Avocado Bacon Burritos:
Ranch Chicken Avocado Bacon Burritos
Ingredients
- 4 slices Bacon
- 2 cups Shredded chicken
- 1 Bag of microwave brown rice
- ¼ cup Shredded cheese (I used Cabot cheddar)
- ½ cup Diced tomatoes
- ½ cup Shredded lettuce
- 1 15 oz can refried black beans
- 1 8.75 oz can whole kernel corn
- 4 Large tortillas
For the Avocado Ranch Crema:
- 2 tablespoons Dry ranch dressing mix
- 1 Small avocado
- ½ cup Light sour cream
- 1 tablespoon Fresh lime juice
- About ¼ cup water (to thin)
Instructions
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Preheat the oven and bake the bacon on a parchment-lined sheet at 375°F (190°C) for 10–12 minutes, or until crispy. Remove and drain on paper towels, then chop or crumble.
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While the bacon cooks, prep the rest: shred the chicken, grate the cheese, dice the tomatoes, warm the refried beans, shred the lettuce, and prepare the rice.
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Make the avocado ranch crema by blending the ranch mix, avocado, sour cream, lime juice, and enough water to reach a thick but pourable consistency — thick enough to coat a spoon but thin enough to drizzle.
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Optional: warm the shredded chicken in a skillet with a few spoonfuls of crema over medium heat for about 3 minutes to infuse it with flavor. Skip if the chicken is already hot.
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Warm the tortillas to make them pliable. You can heat them briefly over a gas burner or in a dry skillet for a few seconds per side.
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Assemble each burrito: spread a line of refried beans along the edge that will become the seam, then add rice, chicken, tomatoes, bacon, corn, cheese, and lettuce. Fold the sides over and roll from bottom to top. Serve immediately.