Ranch Chicken Tacos Recipe - Allrecipes.com
Ranch Chicken Tacos Recipe
  • READY IN 25 mins

Ranch Chicken Tacos

Recipe by  

"A great change from regular Mexican style tacos. A cool summer dinner, made quick with leftover rotisserie chicken. Naturally you can use any type of chicken cooked the way you like; just be sure to shred it for real tacos."

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Ingredients Edit and Save

Original recipe makes 8 tacos Change Servings
  • PREP

    20 mins
  • COOK

    5 mins

    25 mins


  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 wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.
  3. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.
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Reviews More Reviews

Most Helpful Positive Review
Jul 15, 2011

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!

Most Helpful Critical Review
Jul 06, 2012

Wow, way too much salt for my liking

Sep 26, 2011

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.

Aug 02, 2011

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!

Nov 16, 2011

I used Light Ranch and only 2 TB fat free sour cream (I was short) for the sauce. I didn't use all of the remaining seasoning in the chicken- just eyeballed it until it looked good and seasoned and I had to add a little water to the chicken just to keep it moist. The flavor was probably only 4 stars but since it was so easy I gave it the 5th star. Hubs and the kiddo assembled theirs on flatout bread and I had mine on a spinach salad. Everyone was happy and healthy. Thanks!

Jun 10, 2011

Really good. I found myself adding extra sauce to my tacos because the chicken was kind of dry. Otherwise, it was a nice change of pace. Can't wait to make taco salad from the leftovers.

Oct 24, 2011

These were phenomenal! I followed the recipe exactly and it was a huge hit with the whole family! I will definitely make these again. The chicken was delicious, the sauce, the toppings....it was PERFECT!

Jul 29, 2011

Great recipe, especially for these hot days. For the chicken I cooked it with the taco seasoning mixed with water on the stove (like you would typically do with ground beef). I also added a little more salsa to the sauce. Excellent! We'll definitely be eating it again.


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  • Calories
  • 717 kcal
  • 36%
  • Carbohydrates
  • 40.3 g
  • 13%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 49 g
  • 75%
  • Fiber
  • 8.7 g
  • 35%
  • Protein
  • 30.7 g
  • 61%
  • Sodium
  • 1419 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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