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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.
  • 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.