Chicken Tacos with Ranch

    25 minutes

    These tacos have shredded chicken, lettuce, tomato, spring onion, black olives, avocado, colby cheese and a ranch sauce on top a of a tortilla.

    111 people made this

    Serves: 4 

    • Ranch Sauce
    • 1/2 cup ranch dressing
    • 1/4 cup lite sour cream
    • 1 (35g) sachet taco seasoning mix, divided
    • Taco
    • 1 tablespoon mild chunky salsa
    • 2 cups cooked, shredded chicken
    • 8 tortillas
    • 1 cup lettuce, sliced
    • 1 tomato, diced
    • 4 spring onions, sliced
    • 1 (125g) tin sliced black olives
    • 1 avocado, peeled, pitted and diced
    • 1 cup Colby cheese, grated

    Preparation:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Combine ranch dressing, sour cream, 1 teaspoon taco seasoning and salsa in a small bowl. Cover and refrigerate until serving.
    2. Toss chicken with remaining taco seasoning. Cover bowl loosely with baking paper or cling wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.
    3. Warm the tortillas in a frying pan for about a minute on each side. Place a scoop of chicken on the tortilla then top with lettuce, tomato, spring onion, olives, avocado, cheese and a spoonful of the ranch dressing mixture.

    Shredded Chicken

    You can use a left over roast chicken, you can buy a hot roasted chicken or you can boil chicken breast for an hour then shred it with two forks. I prefer using leftover.

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    Reviews in English (96)


    My husband loves anything with "ranch" so I decided to try this. However I had a different take on it. I didn't warm the chicken in the microwave and made these into wrap sandwiches with flour tortillas vs. making these into tacos. I used pico de gallo vs. salsa and "Taco Seasoning II" from this site vs. a packaged seasoning mix. I left out the olives and instead thought what works best with ranch, lettuce and tomato - Bacon of course! So I added a few slices of bacon to each wrap along with the avocado slices and shredded cheddar cheese - YUM!  -  15 Jul 2011  (Review from Allrecipes USA and Canada)


    I didn't bother cutting my ranch with sour cream. I just used my own homemade dry ranch dressing mix and added it to reduced fat sour cream. I didn't use rotisserie chicken, either. I had two chicken breasts I boiled in chicken broth with mexican spices (cumin, coriander, onion, garlic, mexican oregano), then cooled and shredded. I also used flour tortillas. This was quite good--easy and a kid pleaser. I think that next time, I'd skip the tortillas and try this as a chunky chicken taco salad.  -  26 Sep 2011  (Review from Allrecipes USA and Canada)


    VERY VERY GOOD! My new favorite taco! The only thing I did different was to pan cook a few chicken breast with some taco seasoning on them and shred them up. The rest was the same! I LOVE these and will be making them often! They are also great for not having to use the oven in this Texas Summer Heat!  -  02 Aug 2011  (Review from Allrecipes USA and Canada)