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beautifully-wrapped-chicken-avocado-burrito-on-white-marble

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Mexican
Servings 4 people
Calories 923 kcal

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.
    This image shows a clear glass bowl filled with cooked white rice, freshly chopped green cilantro, and lime juice, placed on a white marble countertop.
  • Mix well, taste, and adjust seasoning if needed, then set aside.
    This image shows a clear glass bowl on a white marble surface with a well-mixed rice, cilantro, and lime juice mixture. The green herbs are evenly distributed throughout the white rice.
  • Butterfly the chicken breasts horizontally to create four evenly sized cutlets.
  • Coat them in olive oil, garlic powder, onion powder, salt, and pepper.
    This image shows butterflied chicken breasts seasoned with olive oil, garlic powder, onion powder, salt, and pepper, laid on a white marble surface.
  • 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.
    This image shows seasoned chicken breasts sizzling on a black cast iron skillet over a white marble cooktop. The chicken is cooking and slightly charred.
  • 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).
    This image shows a tortilla laid flat on a white marble surface with a filling of rice mixture, diced chicken, sliced avocado, ranch dressing, and shredded cheese neatly arranged in the center-bottom.
  • 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.
    This image shows a nearly closed burrito with shredded cheese sprinkled near the edge for sealing, placed on a white marble surface.
  • Heat a dry griddle or pan over high heat until very hot, then place the burrito seam-side down.
    This image shows a rolled burrito placed seam-side down on a hot black cast iron skillet over a white marble cooktop, ready for grilling.
  • Use tongs to slowly rotate until grill marks form and the wrap is crisp and golden.
    grilled-burrito-with-golden-crisp-marks-on-a-plate-ready-to-serve

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.