Chicken and Avocado Burritos

This chicken and avocado burrito recipe transforms everyday ingredients into a quick, satisfying meal perfect for busy weeknights or casual weekend lunches. The combination of juicy chicken, creamy avocado, melted cheese, and zesty salsa verde creates a flavor explosion that's both comforting and exciting.

I first made these burritos when I needed a quick dinner solution after a long day at work. My family devoured them so quickly that they've become our go-to meal when we want something delicious without much effort.

Ingredients

• Burrito sized tortillas: The foundation of any good burrito. Choose flour tortillas for their pliability and strength to hold all the fillings.
• Cooked chicken: Provides lean protein and substance. You can use leftover rotisserie chicken or quickly grill some chicken breasts.
• Avocado: Adds creamy texture and healthy fats. Look for avocados that yield slightly to gentle pressure for perfect ripeness.
• Monterey Jack cheese: Creates that irresistible melty goodness. Its mild flavor complements the other ingredients without overpowering them.
• Salsa verde: Brings tangy heat and brightness. Choose your preferred spice level from mild to hot.
• Sour cream: Adds cooling creaminess to balance the spice. Greek yogurt works well as a healthier alternative.
• Fresh cilantro: Provides a pop of color and fresh herbal notes. Always use the leaves and tender stems for maximum flavor.

Step-by-Step Instructions

Prepare ingredients:

Gather all your ingredients before starting. Warm your tortillas slightly to make them more pliable either in the microwave for 15 seconds or in a dry skillet for 30 seconds per side.

Layer the fillings:

Lay a tortilla flat and spread a tablespoon of sour cream down the center. Add a quarter of the chicken, followed by diced avocado, a sprinkle of cheese, and a drizzle of salsa verde. Finish with fresh cilantro.

Fold the burrito:

Fold in the sides of the tortilla, then fold up the bottom edge over the filling. Continue rolling tightly away from you until sealed. The key is to tuck the sides in firmly before rolling to prevent filling from escaping.

Toast if desired:

For an extra special touch, place the completed burrito seam-side down in a hot skillet for 1-2 minutes per side until golden and crispy, and the cheese inside melts completely.

Serve immediately:

Cut in half diagonally to showcase the beautiful layers inside and serve while hot.

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The avocado is truly the star ingredient in this recipe. I discovered its transformative power in burritos during a trip to California, where I tasted my first authentic burrito with perfectly ripe avocado. The way it creates a creamy sauce when gently warmed inside the burrito is absolutely magical.

Make-Ahead Options

These burritos can be assembled up to 12 hours ahead of time and stored in the refrigerator. Simply wrap each one tightly in aluminum foil after rolling. When ready to eat, remove the foil and warm them in a 350°F oven for about 15 minutes or until heated through. For longer storage, these freeze beautifully for up to 3 months. Wrap individually in foil, then place in a freezer bag. Reheat from frozen in a 350°F oven for 30 minutes.

Flavor Variations

The beauty of this recipe lies in its adaptability. For a southwestern twist, add black beans and corn. Craving something smokier? Use chipotle salsa instead of salsa verde. Vegetarians can substitute black beans or pinto beans for the chicken. For an extra protein boost, add scrambled eggs for a breakfast burrito variation. My personal favorite variation includes sliced mango for a sweet-savory contrast that elevates these burritos to restaurant quality.

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Serving Suggestions

These burritos stand perfectly on their own as a complete meal, but they also pair beautifully with simple sides. A light green salad with lime vinaigrette complements the rich flavors without overwhelming them. For a more substantial meal, serve alongside Mexican rice or cilantro lime rice. When entertaining, create a burrito bar by setting out all the components separately and letting guests build their own. This interactive approach always makes for a fun casual gathering.

Recipe FAQs

→ Can I make these burritos ahead of time?

Yes! Assemble the burritos without the avocado (as it browns quickly), wrap tightly in foil or plastic wrap, and refrigerate for up to 2 days. Add fresh avocado when reheating. For longer storage, freeze wrapped burritos in freezer bags for up to 3 months. Reheat in microwave or oven until warmed through.

→ How can I make these burritos gluten-free?

Simply substitute the regular flour tortillas with corn tortillas as mentioned in the ingredients list. Be sure to check that your salsa verde and any other packaged ingredients are certified gluten-free as well.

→ What can I serve with chicken and avocado burritos?

These burritos pair wonderfully with Mexican rice, refried or black beans, corn salad, or a simple green salad. For drinks, consider horchata, agua fresca, or a classic margarita. Additional sides like tortilla chips with guacamole or pico de gallo also complement the meal perfectly.

→ How do I properly fold a burrito to keep the filling inside?

Place fillings slightly off-center toward you. Fold the sides inward first, then fold the bottom edge (closest to you) over the filling. Tuck it under the filling while rolling away from yourself, keeping the sides tucked in. Roll tightly until you reach the far edge. The key is not overfilling and maintaining tension while rolling to ensure a tight seal.

→ Can I substitute the chicken with another protein?

Absolutely! These burritos work well with shredded beef, carnitas (slow-cooked pork), grilled shrimp, or plant-based options like seasoned black beans, pinto beans, or crumbled tofu. Season your substitute protein with similar Mexican-inspired spices to maintain the flavor profile.

→ What's the best way to warm tortillas?

For optimal flexibility and flavor, warm flour tortillas in a dry skillet over medium heat for 10-15 seconds per side until soft and pliable. Alternatively, wrap a stack in slightly damp paper towels and microwave for 30-45 seconds. You can also warm them directly over a gas flame for a few seconds per side for subtle charring.