If a Baja beach taco stand took a quick detour through Southern California, dipped into the heart of Tex-Mex, and then landed at your next backyard get-together—this burrito would be the souvenir. The Chicken Avocado Burrito is more than just party food.
This recipe takes cues from Latin American street food but adds a restaurant-style twist: we’re layering flavors with lime-brined chicken and searing the burritos to lock in both flavor and texture.
Chef Tip: Always let your grilled chicken rest before slicing. It’s a classic technique from French kitchens, but here it helps keep the meat juicy and tender—no dry bites, ever. It’s the kind of dish that disappears fast, sparks stories, and always gets the “Wait, you made this?” moment.
What I Didn’t Expect About This Recipe?
- I made it once for a game night—and now it’s a tradition. It’s become the “where’s the burrito?” dish. People love that it feels indulgent but isn’t greasy or heavy.
- It actually helped me cut back on takeout. With the right spices and a quick prep, I realized I could recreate that grilled-burrito magic at home—and it tastes even better fresh off the pan.
- The avocado adds more than creaminess—it balances the spice. That smooth, cool bite right after a tangy chili kick? Chef’s kiss.
- I’ve wrapped it in collard greens and served it as a low-carb lunch. Surprisingly portable, filling, and perfect for meal prep. Yes, really.
- It helped me lose weight without feeling like I was “dieting.” Protein-rich, full of fiber, and totally satisfying. And yes—it tastes really good.
Chicken Avocado Burrito Recipe
These chicken avocado burritos are packed with zesty cilantro lime rice, juicy grilled chicken, creamy ranch, fresh avocado, and melty cheese—all wrapped in a golden-crisp tortilla. Quick, satisfying, and bursting with flavor, they're perfect for lunch, dinner, or on-the-go indulgence.
Equipment
- Mixing bowl
- Sharp knife
- Cutting board
- Griddle pan or frying pan
- Tongs
- Spatula
- Small bowl (for rice mixture)
- Measuring spoons
Ingredients
Rice
- 2 tbsp finely diced Fresh Coriander/Cilantro, or to taste
- 1½ cups Cooked Rice
- ½ Lime, juice only
Chicken
- ¼ tsp Black Pepper
- ½ tsp Onion Powder, Garlic Powder, Salt
- 1 tbsp Olive Oil
- 90 oz Chicken Breasts 2 pieces
Burritos
- 120 ml Ranch, plus more to serve
- 4 Burrito Sized Tortilla Wraps, warmed in the microwave
- 150 g Cheese, grated
- 2 medium Avocados, diced
Instructions
- Start by combining cooked rice with chopped coriander/cilantro and a good squeeze of lime juice in a small bowl.
- Mix well, taste, and adjust seasoning if needed, then set aside.
- Butterfly the chicken breasts horizontally to create four evenly sized cutlets.
- Coat them in olive oil, garlic powder, onion powder, salt, and pepper.
- Heat a griddle or frying pan over medium-high heat and cook the chicken until both sides are lightly charred and the centers are fully cooked.
- Let the chicken rest before dicing it into small cubes.
- Take a tortilla and place a few tablespoons of the rice mixture in the center-bottom, followed by one-quarter of the diced chicken, a couple of tablespoons of ranch dressing, sliced avocado, and a generous sprinkle of cheese (save a pinch of cheese for sealing).
- Fold the bottom of the wrap over the filling, then fold in the sides tightly, rolling it up with tension.
- When only about an inch remains, sprinkle that reserved cheese near the edge to help seal the burrito shut during cooking.
- Heat a dry griddle or pan over high heat until very hot, then place the burrito seam-side down.
- Use tongs to slowly rotate until grill marks form and the wrap is crisp and golden.
Notes
- To easily butterfly chicken, place one hand on top of the breast and slice horizontally with a steady hand.
- Use freshly squeezed lime juice for the rice—it brightens the whole burrito.
- For extra heat, add jalapeños or a splash of hot sauce before rolling.
| Nutrition | Value |
| Calories | 923kcal |
| Carbohydrates | 65.89g |
| Fibre | 9.4g |
| Fat | 52.49g |
| Protein | 48.5g |
| Cholesterol | 137g |
Variations To Help You Customize This Dish!
- Spicy Kick: Add sliced jalapeños, chipotle mayo, or a dash of hot sauce inside the burrito for some extra heat.
- Veggie Style: Swap the chicken for black beans, grilled veggies, or tofu. Still hearty, still delicious.
- Breakfast Burrito: Replace the rice with scrambled eggs, and add some crispy bacon or hash browns for a morning twist.
- Mexican-Style Flavor: Use sour cream instead of ranch and add pico de gallo, refried beans, or a sprinkle of cotija cheese.
- Low-Carb Option: Skip the tortilla and serve everything in a lettuce wrap or burrito bowl style.
