Why You’ll Love This Recipe
The Chicken Avocado Burrito is the perfect combination of creamy, cheesy, and savory flavors all wrapped in a warm tortilla. Juicy chicken, ripe avocado, melted cheese, and fresh toppings come together for a handheld meal that’s both hearty and refreshing. It’s quick enough for a weeknight dinner yet versatile enough to pack for lunch or enjoy on the go. The creamy avocado balances the smoky chicken and gooey cheese, making every bite flavorful and satisfying. Whether you grill it for a crispy outside or keep it soft for a more traditional wrap, this burrito is guaranteed to please.
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Chicken Avocado Burrito – Creamy, Cheesy, and Satisfying
- Total Time: 25 mins
- Yield: 4 burritos
- Diet: Halal
Description
A hearty and healthy burrito filled with juicy chicken, creamy avocado, cheese, and fresh veggies wrapped in a warm tortilla.
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 2 ripe avocados, sliced
- 1 cup cooked rice (optional)
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup salsa or pico de gallo
- 2 tbsp sour cream (optional)
- 1 tbsp lime juice
- 1/4 tsp cumin
- Salt and black pepper, to taste
- 4 large flour tortillas
- Fresh cilantro, chopped (for garnish)
Instructions
- In a bowl, combine chicken with lime juice, cumin, salt, and pepper. Mix well.
- Warm tortillas in a skillet or microwave until pliable.
- Assemble burritos by layering rice, chicken, black beans, corn, avocado slices, cheese, salsa, and sour cream (if using) in the center of each tortilla.
- Fold the sides in, then roll tightly from the bottom up to form burritos.
- Optional: Toast burritos in a skillet over medium heat for 2–3 minutes per side until golden and crispy.
- Slice in half, garnish with cilantro, and serve warm.
Notes
- Use grilled chicken for extra flavor.
- Can substitute brown rice or quinoa for a healthier option.
- Serve with extra salsa, guacamole, or hot sauce on the side.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Assembling
- Cuisine: Mexican-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Flour tortillas – Large, soft wraps that hold all the fillings.
Cooked chicken breast or thighs – Shredded or diced, the main protein.
Avocado – Creamy and rich, adding freshness to the burrito.
Shredded cheese (cheddar, Monterey Jack, or mozzarella) – Melts beautifully inside.
Cooked rice – Adds heartiness and helps make the burrito filling.
Black beans – Provide extra protein and texture.
Sour cream or Greek yogurt – Adds creaminess and balances flavors.
Salsa or pico de gallo – Fresh, zesty flavor for brightness.
Cilantro – Adds a pop of fresh, herby taste.
Lime juice – Enhances the avocado and chicken flavors.
Salt and black pepper – Essential for seasoning.
Directions
Lay out a large flour tortilla. Spread a spoonful of sour cream or Greek yogurt down the center, followed by a layer of rice and black beans. Add shredded chicken, diced avocado, shredded cheese, and a spoonful of salsa or pico de gallo. Squeeze fresh lime juice over the top and sprinkle with cilantro.
Fold the sides of the tortilla inward, then roll tightly from the bottom up to enclose the filling.
For a crispy burrito, heat a skillet over medium heat, place the burrito seam-side down, and cook for 2–3 minutes per side until golden brown and the cheese melts inside. Serve warm with extra salsa or sour cream on the side.
Servings and timing
This recipe makes 4 burritos. Preparation takes 15 minutes, and cooking requires 5–10 minutes. Total time: about 25 minutes.
Storage/reheating
Wrap burritos individually in foil or plastic wrap and refrigerate for up to 3 days. Reheat in a skillet or oven at 350°F (175°C) until warm. Burritos can also be frozen (before grilling) for up to 2 months—thaw overnight in the fridge and crisp in a skillet before serving.
Variations and Customizations
Spicy chicken burrito – Toss chicken in hot sauce or chipotle seasoning.
Veggie-loaded – Add bell peppers, corn, or sautéed onions.
Low-carb option – Use a low-carb tortilla or wrap in large lettuce leaves.
Breakfast burrito – Add scrambled eggs and swap rice for hash browns.
Cheesy upgrade – Use queso or nacho cheese sauce instead of shredded cheese.
BBQ twist – Swap salsa for BBQ sauce and add coleslaw for crunch.
Mediterranean style – Add hummus, cucumber, and feta instead of salsa and beans.
Grilled burrito – Cook on an outdoor grill for a smoky flavor.
FAQs
Can I use rotisserie chicken?
Yes, it’s a great time-saving shortcut.
Do I have to cook the burrito in a skillet?
No, you can eat it soft-style, but skillet-cooking adds crispiness.
Can I skip the rice?
Yes, the burrito works well without it or with quinoa instead.
What’s the best cheese to use?
Cheddar, Monterey Jack, or mozzarella all melt beautifully.
Can I make these burritos ahead of time?
Yes, they’re great for meal prep and freezer-friendly.
How do I keep the burrito from falling apart?
Don’t overfill, and fold the sides tightly before rolling.
Can I make this burrito dairy-free?
Yes, use dairy-free cheese and coconut yogurt instead of sour cream.
Is avocado added before or after cooking?
Add fresh avocado before rolling—it tastes best this way.
Can I bake the burritos instead of pan-frying?
Yes, bake at 375°F (190°C) for 12–15 minutes.
Are these burritos kid-friendly?
Yes, just omit spicy toppings for a milder version.
Conclusion
The Chicken Avocado Burrito is a quick, flavorful, and satisfying meal that combines tender chicken, creamy avocado, melted cheese, and fresh toppings in a warm tortilla. Perfect for meal prep, family dinners, or even on-the-go lunches, this burrito is versatile and endlessly customizable. With its balance of hearty and fresh flavors, it’s a recipe you’ll return to again and again.