Chicken Avocado Burritos
These Chicken Avocado Burritos are a delicious and easy-to-make meal featuring juicy grilled chicken, creamy avocado, and zesty cilantro lime rice, all wrapped in a warm tortilla and toasted to perfection. Perfect for lunch, dinner, or meal prep, this recipe is packed with flavor, protein, and healthy fats.
Equipment
- Griddle or frying pan
- Sharp knife & cutting board
- Small mixing bowl
- Tongs
- Cheese grater
- Aluminum foil (optional, for wrapping)
Ingredients
- For the Chicken:
- 2 9oz / 250g chicken breasts, at room temperature
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- For the Cilantro Lime Rice:
- 1 ½ cups cooked rice
- 2 tbsp fresh cilantro finely chopped
- Juice of ½ lime
- For the Burritos:
- 4 large burrito-sized tortillas
- 1 ½ cups 150g shredded cheese (Monterey Jack, Cheddar, or Mexican blend)
- ½ cup 120ml ranch dressing, plus extra for serving
- 2 medium avocados diced
Instructions
- Prepare the Cilantro Lime Rice
- In a bowl, mix the cooked rice with cilantro and lime juice.
- Taste and adjust seasoning if needed. Set aside.
- Cook the Chicken
- Butterfly the chicken breasts to create four thinner pieces.
- Season with onion powder, garlic powder, salt, black pepper, and olive oil.
- Heat a griddle or frying pan over medium-high heat and cook the chicken for 4-5 minutes per side until fully cooked.
- Remove from heat, let rest for a few minutes, then dice into small pieces.
- Assemble the Burritos
- Lay a tortilla flat and add a few spoonfuls of rice in the center.
- Add diced chicken, a drizzle of ranch dressing, diced avocado, and a generous sprinkle of cheese.
- Fold in the sides, then roll tightly, securing the burrito.
- Sprinkle a little extra cheese at the seam to help seal it when toasting.
- Toast the Burritos
- Heat a dry pan over high heat.
- Place each burrito seam-side down and toast for about 1-2 minutes, rotating until all sides are golden and crispy.
- Remove from heat and let cool slightly before serving.
Notes
Make-Ahead Option: Assemble the burritos, wrap them tightly, and store in the fridge for up to 3 days or freeze for up to 2 months.
Reheating Tip: Toast in a dry pan over medium heat or bake at 350°F (175°C) for 10-15 minutes.
Customization: Add black beans, jalapeños, or red onions for extra flavor.
Gluten-Free Option: Use gluten-free tortillas.
Reheating Tip: Toast in a dry pan over medium heat or bake at 350°F (175°C) for 10-15 minutes.
Customization: Add black beans, jalapeños, or red onions for extra flavor.
Gluten-Free Option: Use gluten-free tortillas.