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closeup shot of burrito sliced open showing filling
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5 from 1 vote

Chicken Avocado Burritos

These Chicken Avocado Burritos are incredibly easy to make. They're great to customize, perfect to prep ahead and loaded with flavour!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, Tex Mex
Servings: 4 burritos
Calories: 923kcal
Cost: £2.50 / $3


  • Small Bowl (for rice)
  • Griddle/Frying Pan & Tongs
  • Sharp Knife & Chopping Board
  • Cheese Grater
  • Aluminium Foil (to serve)



  • 2x 9oz/250g Chicken Breasts, brought close to room temp
  • 1/2 tsp EACH: Onion Powder, Garlic Powder, Salt
  • 1/4 tsp Black Pepper
  • 1 tbsp Olive Oil


  • 1 1/2 cups Cooked Rice (see notes)
  • 2 tbsp finely diced Fresh Coriander/Cilantro, or to taste
  • 1/2 Lime, juice only (or to taste)


  • 4 Burrito Sized Tortilla Wraps, warmed in the microwave
  • 1 1/2 cups / 150g Cheese, grated (see notes)
  • 1/2 cup / 120ml Ranch, plus more to serve
  • 2 medium Avocados, diced


  • Rice: In a small bowl combine rice with coriander/cilantro and lime juice. Taste test for preference and adjust accordingly. Place to one side.
  • Prep Chicken: Butterfly your 2 chicken breasts right through the centre to create 4 even sized breasts. Coat in garlic powder, onion powder, salt, pepper and olive oil.
  • Cook Chicken: Place in a griddle or frying pan over medium high heat and fry both sides until lightly charred, with the centre white all the way through. Place to one side and allow to rest, then dice into small cubes.
  • Stack Burritos: In the bottom centre of a tortilla wrap add a few tbsp of rice, top with 1/4 of your chicken, followed by a couple tbsp of ranch. Top with avocado then sprinkle over cheese (save a pinch for next step).
  • Fold Burritos: Pull the bottom of the wrap over the fillings then tightly fold in the sides. Tightly roll the burrito, making sure you keep the sides pulled in so no filling escapes. When you have around 1" left, sprinkle some cheese. This will help glue the seam shut when you cook the burrito.
  • Cook Burritos: In a DRY griddle or frying pan over high heat (make sure it's scorching hot) add a burrito one at a time, seam side down. Slowly rotate with a pair of tongs until grill marks appear. The outside should be crispy and hollow to tap. Repeat with remaining burritos.



a) Chicken - You can use leftover rotisserie chicken for this recipe if you fancy! I recommend bringing it to room temp before you fold the burritos. If it's straight out the fridge it won't completely heat up when you fry the burrito.
b) Rice - If you're boiling rice for this recipe you'll need to use 1/2 cup uncooked rice (which results in ~1.5 cups cooked rice). Make sure you season with plenty of salt. I usually go for long grain rice, but use whatever you have on hand.
c) Cheese - I usually go for Monterey Jack or a nice sharp cheddar. Or you could use a combo of both! Mexican cheese blend also works nicely.
d) Baking - I'm not a huge fan of baking these (hot avocado/ranch) but you can crisp up the burritos by wrapping in foil and baking at 180C/356F for 15-20mins until golden and hollow to tap.
e) Prep Ahead - You can absolutely prep these ahead of time, just make sure the rice and chicken completely cool before you make the burritos, otherwise they'll steam from the inside and cause the burritos to go soggy as they rest. Just tightly cover in the fridge for 2-3days, then bring to room temp and fry up.
f) Calories - based on using 1.5 cups Monterey jack, no extra ranch to serve and per burrito:


Calories: 923kcal | Carbohydrates: 65.89g | Protein: 48.5g | Fat: 52.49g | Saturated Fat: 14.641g | Polyunsaturated Fat: 11.904g | Monounsaturated Fat: 22.001g | Trans Fat: 0.178g | Cholesterol: 137mg | Sodium: 1391mg | Potassium: 1127mg | Fiber: 9.4g | Sugar: 4.98g | Vitamin A: 561IU | Vitamin C: 11.8mg | Calcium: 442mg | Iron: 4.16mg