Chicken Avocado Burrito Recipe – Full of Flavored Grilled Chicken, Creamy Avocado

Some dishes never go out of fashion, no matter what, and burritos surely belong to them. Burritos are full of flavor and can be made in advance. Yet sometimes it’s nice to make something special like this Chicken Avocado Burrito Recipe. A combination of smoky grilled chicken, creamy avocado, fresh vegetables, melted Pepper Jack cheese, and a crispy tortilla turns an ordinary burrito into a meal that seems to be served at a restaurant. Each bite is filled with savory chicken, creamy avocado, crunchiness of vegetables, freshness of herbs, and melting cheese inside a warm tortilla.

When I prepared these burritos for the very first time, I made a mistake of overfilling them. Everything looked perfect until I tried to wrap them up, and half of the filling ended up on the cutting board instead of inside the burrito. Now I put the fillings in the center and leave enough space on the edges for rolling up.

If you’re looking for a tasty lunch, quick dinner, and a recipe that can become the basis of meal prepping, then this Chicken Avocado Burrito Recipe will suit you perfectly.

What You’ll Need

Chicken Marinade

• 1½ pounds boneless skinless chicken breasts (680g)
• 2 tablespoons olive oil (30ml)
• 1 tablespoon chili powder (8g)
• 1 teaspoon garlic powder (3g)
• 1 teaspoon onion powder (3g)
• 1 teaspoon smoked paprika (2g)
• ½ teaspoon cumin (1g)
• 1 teaspoon salt (6g)
• ½ teaspoon black pepper (1g)

Smoked paprika – Will give your chicken a smoky taste, which will complement the taste of avocado and cheese nicely.

Burrito Filling

• 4 large flour tortillas (280g)
• 2 ripe avocados, diced (300g)
• 1½ cups shredded Pepper Jack cheese (170g)
• 1 cup shredded lettuce (50g)
• ½ cup diced tomatoes (90g)
• ¼ cup finely diced red onion (40g)
• ¼ cup chopped cilantro (10g)

Pepper Jack cheese – Will provide the dish with a creamy texture and a hint of heat.

Optional additions

• Sour cream (120g)
• Salsa (120g)
• Lime wedges
• Hot sauce

Fresh lime – A dash of lime will help to enhance all the flavors of the dish.

Marinate the Chicken

Put chicken breasts in a bowl.

Pour in olive oil, chili powder, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper.

With the help of your hands or tongs, thoroughly cover chicken with marinade.

Now the chicken should get a nice reddish-orange color due to the spices.

While tossing chicken around, you’ll instantly feel the smoky aroma of smoked paprika and cumin.

I usually marinate the chicken for at least 20 minutes, although if you have some time, marinating in a refrigerator for an hour would work even better.

Pro tip: Take the chicken from the refrigerator 15 minutes prior to grilling. It will help to cook it more evenly.

Grill the Chicken

Preheat the grill or grill pan to medium-high heat.

Then put the chicken on the grill.

You should hear a nice sizzle when the chicken touches the grates.

Grill the chicken for about 5 to 6 minutes per side.

While grilling, the spices start caramelizing on the surface of the chicken and create a nice color with amazing flavor.

The smell of grilling chicken reminds me of summer barbecues.

Chicken should be lightly charred from the outside and juicy inside.

Remove the chicken from the grill and put it on a cutting board to rest for 5 minutes.

This will help the chicken remain juicy instead of releasing juice while slicing.

Pro tip: Never slice the chicken immediately after grilling. Resting is crucial for its juiciness.

Prepare the Fillings

While the chicken is resting, prepare the remaining ingredients.

Dice avocados into small pieces.

Slice tomatoes, chop cilantro and red onion, and shred the lettuce.

Grate the Pepper Jack cheese if you buy it in a block.

All of the ingredients should be ready by the time of assembly.

I like putting the fillings on separate plates, because burrito assembly goes pretty fast.

It makes all the ingredients look colorful and inviting.

Slice the Chicken

Slice the rested chicken into thin strips.

The inside of the chicken should be juicy and tender.

You will be able to see the difference between the seasoned outside and the moist inside of the chicken.

Each time I slice chicken, I think about how important resting is.

The texture of the chicken becomes totally different.

Warm the Tortillas

Warm each tortilla separately for 20 seconds per side.

Or warm the tortillas in a microwave in a damp paper towel.

Warming will make it easier to roll the burrito without cracks.

The tortillas should be soft and flexible.

Pro tip: Warming will help the cheese to melt better during burrito assembly.

Assemble the Burritos

Put a warm tortilla on the flat surface.

Put a piece of Pepper Jack cheese in the center of the tortilla.

Cover it with slices of grilled chicken.

Then put avocado, lettuce, tomatoes, red onion, and cilantro.

If you decided to add sour cream and salsa, do it now.

The filling should create a compact line inside the tortilla.

This is the most important part of the assembly, which I learned over the years.

Overfilling is a guaranteed way to tear and make messy burritos.

Pro tip: Leave borders empty and don’t put any wet fillings on the edges.

Roll the Burritos

Fold both sides of the tortilla inside.

Then fold the bottom edge of the tortilla over the filling.

Roll up the burrito tightly.

The burrito should be tight, but not squeezed too hard.

If you see that fillings start falling out, you have used too much of them.

A properly assembled burrito can be rolled and sliced perfectly.

Toast the Burritos

Preheat a clean skillet to medium heat.

Put the burritos seam-side down.

Toast them for 2 to 3 minutes per side.

While toasting, the burritos acquire a nice golden-brown crust.

During toasting, you will hear a pleasant crackling sound.

Final toasting is what turns a good burrito into a great one.

Now the cheese melts, the tortilla becomes crispy, and all flavors blend.

This process has an unbelievable smell that you won’t forget.

It combines the taste of grilled chicken, toasting tortilla, melting cheese, and spicy seasoning.

Pro tip: While toasting, apply light pressure to the burrito with a spatula to create even browning.

Slice and Serve

Transfer the burritos to a cutting board.

Let them rest for about one minute.

Now slice them diagonally.

A cross-section of the burrito should show colorful layers of chicken, avocado, vegetables, and melted cheese.

Serve the burritos immediately with salsa, sour cream, lime wedges, or hot sauce.

Mistakes to Avoid

Overfilling the Burritos

The Mistake:

Using too many fillings.

Why It Happens:

Everything looks so delicious.

How to Avoid It:

Leave borders of the tortilla empty and fill the center only.

Not Allowing the Chicken to Rest

The Mistake:

Slicing the chicken immediately after grilling.

Why It Happens:

Impatience.

How to Avoid It:

Let the chicken rest for at least 5 minutes.

Using Cold Tortillas

The Mistake:

Rolling cold tortillas.

Why It Happens:

Convenience.

How to Avoid It:

Warm the tortillas shortly before assembling the burritos.

Using Too Much Wet Fillings

The Mistake:

Putting too much sour cream and salsa.

Why It Happens:

More sauce looks better.

How to Avoid It:

Use a moderate amount of sour cream and salsa, and don’t put them on the edges.

Not Toasting the Burritos

The Mistake:

Serving burritos immediately after assembly.

Why It Happens:

Wanting to save time.

How to Avoid It:

Toast for a couple of minutes to improve flavor and texture.

Ways to Change It Up

Southwest Chicken Avocado Burrito

Add black beans, corn, and seasoned rice.

It will make the burritos heartier and richer in flavor.

Spicy Chicken Avocado Burrito

Add jalapeño peppers, Pepper Jack cheese, and hot sauce.

Extra heat will perfectly balance the taste of creamy avocado.

California Style Burrito

Add French fries inside the burrito.

This variation is very popular and surprisingly delicious.

How to Store and Serve

Refrigerator

Keep burritos wrapped in the refrigerator for up to 3 days.

Freezer

Individually wrap burritos and keep them in the freezer for up to 2 months.

Reheating

Best results can be achieved if burritos are reheated in a skillet or air fryer.

It can be reheated in the microwave, but the tortilla will not be crispy.

Best Serving Ideas

• Salsa
• Guacamole
• Mexican rice
• Black beans
• Tortilla chips
• Fresh fruit salad

Frequently Asked Questions

Can I make burritos in advance?

Sure, you can assemble them in advance and keep them in the fridge until toasting and serving.

Which cheese is the best for this recipe?

Pepper Jack, Monterey Jack, cheddar, and mozzarella cheeses work fine.

Can I use the rotisserie chicken?

Sure, it will save you lots of time.

How to prevent avocados from oxidation?

Just pour a little bit of lime juice on it before adding to the burritos.

Can I freeze these burritos?

Sure, wrap them tightly and store in the freezer for up to 2 months.

There is nothing more satisfying than taking a bite of a perfectly toasted burrito full of juicy chicken, creamy avocado, and melting cheese.