Description
These Chicken and Avocado Burritos are a quick and flavorful main-course dish, featuring tender chicken, creamy avocado, melty Monterey Jack cheese, zesty salsa verde, and a hint of cilantro, all wrapped in a warm tortilla. Perfect for a healthy lunch or weeknight dinner, these burritos come together in just 20 minutes and are easily adaptable for gluten-free diets by swapping in corn tortillas.
Ingredients
Tortillas & Filling
- 4 burrito-sized tortillas (use corn tortillas for gluten free), warmed
- 1 pound cooked chicken, sliced or shredded
- 1 large avocado, diced
- 1 cup Monterey Jack cheese, shredded
Sauces & Extras
- 1/4 cup salsa verde
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons cilantro, chopped
Instructions
- Prepare the Filling: In a bowl, combine the sliced or shredded cooked chicken, diced avocado, shredded Monterey Jack cheese, and chopped cilantro. Gently mix to ensure the filling ingredients are evenly distributed. Optionally, you can use taco lime or cilantro lime grilled chicken for extra flavor.
- Warm the Tortillas: Heat the burrito-sized tortillas in a dry skillet or microwave until they are warm and pliable. This prevents cracking while wrapping and makes for a tastier bite.
- Assemble the Burritos: Lay each tortilla flat and spread a spoonful of salsa verde and sour cream or Greek yogurt down the center. Evenly divide the chicken and avocado mixture among the tortillas, placing it on top of the sauces.
- Roll the Burritos: Fold in the sides of the tortilla and then roll it up tightly from the bottom to create a burrito shape. Place seam side down to help keep them closed.
- Toast (Optional): For a crispy exterior, place the burritos seam side down in a skillet over medium heat. Toast each side for 2-3 minutes until golden and slightly crisp, then remove from the skillet.
- Serve: Slice in half if desired and enjoy immediately with extra salsa verde or sour cream on the side.
Notes
- For gluten free, use corn tortillas instead of wheat flour tortillas.
- You can substitute Greek yogurt for a lighter, higher-protein burrito in place of sour cream.
- Add chopped jalapeños or hot sauce if you like extra heat.
- Store leftovers wrapped and refrigerate for up to 2 days. Reheat in a skillet for best texture.
- For extra flavor, use taco lime or cilantro lime grilled chicken instead of plain chicken.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 burrito
- Calories: 519
- Sugar: 2.5g
- Sodium: 771mg
- Fat: 24g
- Saturated Fat: 8.8g
- Unsaturated Fat: 15.2g
- Trans Fat: 0g
- Carbohydrates: 37.2g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 93mg
