Chicken and Avocado Burritos

This chicken and avocado burrito recipe transforms everyday ingredients into a quick, satisfying meal that balances rich flavors with fresh elements. The combination of tender chicken, creamy avocado, and melted cheese wrapped in a warm tortilla creates a portable feast perfect for lunch or dinner any day of the week.

I first made these burritos when I needed a quick dinner solution after a long workday. They were such a hit that they've become our go-to meal for everything from casual family dinners to packing for road trips.

Ingredients

• 4 burrito sized tortillas: warm them first for better flexibility and to prevent cracking
• 1 pound cooked chicken: using leftover rotisserie chicken makes this recipe even faster
• 1 large avocado: choose ones that yield slightly to gentle pressure for perfect ripeness
• 1 cup Monterey Jack cheese: freshly shredded melts better than pre-packaged varieties
• 1/4 cup salsa verde: provides tangy heat without overwhelming the other flavors
• 1/4 cup sour cream or greek yogurt: adds creaminess and helps cool the spice
• 2 tablespoons cilantro: fresh herbs brighten the entire dish

Step-by-Step Instructions

Prepare The Ingredients:

Lay out all components before assembly to create a smooth workflow. Shred or slice your cooked chicken into bite-sized pieces. Dice the avocado just before assembling to prevent browning. Chop cilantro finely and have your cheese shredded and ready.

Warm The Tortillas:

Heat tortillas in a dry skillet for about 15 seconds per side until pliable. Alternatively microwave them between damp paper towels for 20 seconds. Warm tortillas are essential for proper folding without tearing.

Assembly Process:

Lay the warmed tortilla flat and spread a thin layer of sour cream down the center leaving about an inch of space on all sides. Add a quarter of the chicken in a line down the center. Sprinkle cheese generously over the chicken so it will melt against the warm protein.

Add The Fresh Elements:

Place diced avocado pieces on top of the cheese. Drizzle with salsa verde and finish with a sprinkle of fresh cilantro. Be careful not to overfill which makes folding difficult.

Folding Technique:

Fold the bottom of the tortilla up over the filling. Fold in both sides toward the center. While holding the sides in place roll the burrito up from the bottom creating a tight cylindrical shape. The bottom fold should be completely enclosed in the final burrito.

Optional Toasting:

For an elevated burrito place the assembled burrito seam side down in a hot dry skillet. Toast for about 1 minute per side until golden and crispy. This seals the edges and adds delightful texture.

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The salsa verde is truly the secret ingredient here. I discovered its importance when I ran out once and used regular salsa instead. The bright tangy notes of the verde variety cut through the richness of the cheese and avocado in a way that regular tomato salsa just cannot match.

Storage And Reheating

These burritos store remarkably well when wrapped properly. To keep for later wrap each burrito tightly in aluminum foil and refrigerate for up to 3 days. For freezing wrap first in plastic wrap then in foil and freeze for up to 2 months.

When reheating refrigerated burritos unwrap and microwave for 1 minute or until heated through. For frozen burritos thaw overnight in the refrigerator first then reheat. For a crispy exterior reheat unwrapped burritos in a 350°F oven for about 10 minutes.

Customization Options

This recipe serves as an excellent base for endless variations. For a spicier version add jalapeños or hot sauce to the filling. Make it vegetarian by replacing chicken with black beans and corn. For a breakfast twist incorporate scrambled eggs and breakfast potatoes.

The protein can easily be swapped depending on what you have available. Try using leftover steak seasoned ground beef or even crispy tofu for a vegetarian option. Each variation creates an entirely new experience while maintaining the core appeal of the dish.

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Serving Suggestions

These burritos stand perfectly well on their own but can be elevated with thoughtful accompaniments. Serve with additional salsa verde and sour cream on the side for dipping. A simple side salad with lime vinaigrette complements the richness of the burritos.

For a more substantial spread pair with Mexican rice or cilantro lime rice. A side of black beans seasoned with cumin and garlic makes the meal even more satisfying. During summer months grilled corn on the cob with a sprinkle of chili powder makes an ideal companion.

Frequently Asked Questions About Recipes

→ Can I make these burritos gluten-free?

Yes, simply substitute the regular flour tortillas with corn tortillas for a gluten-free option. The rest of the ingredients in the chicken and avocado burritos are naturally gluten-free.

→ How can I add more flavor to the chicken?

Instead of using plain chicken, try taco lime grilled chicken, cilantro lime grilled chicken, or tequila lime grilled chicken for additional flavor. You could also season plain chicken with taco seasoning, lime juice, and herbs before cooking.

→ Can I make these burritos ahead of time?

Yes, you can prepare these burritos in advance. Assemble them without the avocado (add it just before serving to prevent browning), wrap individually in foil, and refrigerate for up to 24 hours. Reheat in the oven at 350°F for about 15 minutes or until heated through.

→ What can I substitute for salsa verde?

If you don't have salsa verde, you can substitute regular tomato salsa, pico de gallo, or even a few tablespoons of taco sauce. For a different flavor profile, try using guacamole or a squeeze of lime juice with some chopped jalapeños.

→ How do I properly fold a burrito?

To fold a burrito: 1) Place fillings in the center of the tortilla, leaving about an inch of space on all sides. 2) Fold the sides inward over the filling. 3) Fold the bottom edge up and over the filling. 4) Tightly roll the burrito away from you, tucking in the sides as you go. 5) For extra security, wrap in foil if desired.

→ What sides pair well with these burritos?

These chicken and avocado burritos pair wonderfully with Mexican rice, refried or black beans, a simple green salad, corn salad, tortilla chips with guacamole or salsa, or Mexican street corn (elote). A light cabbage slaw also makes a refreshing side.