Easy. Flavorful. Crowd-Pleasing.

These Avocado Chicken Wraps are everything you need in a weeknight dinner—quick to make, packed with flavor, and totally satisfying. Juicy, spiced chicken pairs beautifully with creamy avocado, gooey cheese, tangy Ranch dressing, and fresh herbs. Whether grilled or baked, these wraps come together in just 30 minutes, making them perfect for meal prep, lunchboxes, or dinner on the fly.

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✨ Why You’ll Love This Recipe

• Fast & simple: Ready in 30 minutes or less

• Pantry-friendly: Uses ingredients you likely already have

• Make-ahead approved: Prep ahead, grill or bake later

• Totally customizable: Add your favorite fillings or swap ingredients

• Teen & family favorite: These disappear fast!

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🛒 Ingredients You’ll Need

Main

• 1 tbsp olive oil

• 1 (1.25 oz) packet taco seasoning

• 1 lb boneless, skinless chicken thighs (cut into 1-inch pieces)

Wrap Fillings

• 4 large flour tortillas (10-inch)

• 1 cup shredded mozzarella cheese

• 2 ripe avocados, peeled, pitted, diced

• ¼ cup sour cream

• ¼ cup Ranch dressing

• ¼ cup fresh cilantro leaves, chopped

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🔥 How to Make Avocado Chicken Wraps

1. Cook the Chicken

Heat a cast iron grill pan over medium heat with olive oil. Toss chicken in taco seasoning until evenly coated. Add to the hot pan and cook for 3–4 minutes per side until golden and cooked through. Set aside to rest.

2. Warm the Tortillas

Heat tortillas in the microwave wrapped in damp paper towels for 30 seconds or warm them on a dry skillet for 10 seconds per side. Warm tortillas are easier to roll and won’t tear.

3. Assemble the Wraps

Lay a warm tortilla flat. Layer on the cooked chicken, diced avocado, shredded cheese, a spoonful of sour cream, a drizzle of Ranch, and a sprinkle of cilantro.

4. Roll It Right

Fold up the bottom edge over the fillings, tuck in the sides, then roll up tightly from the bottom. The tighter the roll, the better it holds together while cooking.

5. Grill or Bake

Place wraps back in the pan, seam-side down. Press gently with a spatula and cook 3–4 minutes per side until golden and the cheese is melted. Alternatively, bake at 375°F for 15–18 minutes for a crisp finish without flipping.

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🌮 Pro Tips & Variations

• Short on time? Use shredded rotisserie chicken instead of cooking fresh.

• Add crunch: Toss in black beans, corn, or shredded lettuce.

• Like it spicy? Swap mozzarella for pepper jack or add a splash of hot sauce.

• Low carb? Use large lettuce leaves instead of tortillas.

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🧊 Make Ahead & Freeze

• Fridge: Prep and wrap ahead, store in foil for up to 2 days.

• Freeze: Wrap individually and freeze for grab-and-go lunches. Bake directly from frozen at 375°F for 25–30 minutes.

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🍽️ What to Serve With It

• Simple green salad with vinaigrette

• Chips and salsa or guacamole

• Cilantro-lime rice or Mexican-style corn

• A refreshing iced lime drink or agua fresca

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✅ Quick FAQ

Q: Can I use chicken breast instead of thighs?
A: Absolutely! Just make sure not to overcook it so it stays tender.

Q: Don’t have Ranch?
A: Try sour cream with a splash of lemon juice or any creamy dressing you enjoy.

Q: Can I bake instead of grill?
A: Yes! Bake at 375°F for 15–18 minutes until heated through and golden.

Q: Can I prep the wraps in advance?
A: Definitely. Assemble and store wrapped in foil. Grill or bake just before serving.

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🧡 Final Thoughts

These Avocado Chicken Ranch Wraps turn humble ingredients into something special. Whether you’re feeding a busy family, hosting a casual gathering, or just treating yourself to a quick homemade meal, this wrap hits all the right notes—creamy, cheesy, juicy, and full of flavor.