And Other Sweet And Salty Creations From Vera’s Kitchen Corner

Chicken Avocado Burritos

Savory and Salads, Vera's Recipes

Looking for quick and easy dinner recipes? This Chicken Avocado Burritos come together with just 15 min prep! If you are in a big hurry to prepare a beautiful lunch or dinner, maybe it’s time for you to try the healthy and easy Chicken Avocado Burritos. I consider this a real „trick up my sleeve“ for situations like this.

If you are in a big hurry to prepare a beautiful lunch or dinner, maybe it's time for you to try the healthy and easy Chicken Avocado Burritos. I consider this a real „trick up my sleeve“ for situations like this.

You know that I rarely put up recipes for savory dishes. When I started with the blogging story, the intention was for this to be a classic baking blog. But, there are a few savory dishes which simply had to have their place on this blog along with all the desserts. Those are dishes that my family members and I simply love and it is very hard for me not to leave a recording with a few photos and a short post on the blog

Well, exactly one of those recipes is Chicken Avocado Burritos. I really love tortillas and I often prepare them with all sorts of fillings. But, lately, tortillas have become my „joker“ dish when I have really little time for preparation. Of course, my husband helps me wholeheartedly in decisions like this because he simply adores tortillas and burritos.

„Hmm, I have only half an hour to make something quickly. Got any ideas? “  I would often ask my husband in situations like that.

„Well make something with your tortillas “  would be one of the most frequent answer.

If you are in a big hurry to prepare a beautiful lunch or dinner, maybe it's time for you to try the healthy and easy Chicken Avocado Burritos. I consider this a real „trick up my sleeve“ for situations like this.

Yummy!!! What is even better for this dish is that you can serve it for lunch and also for dinner. Not rarely, my husband would devour what was left of the burritos as a snack.

The only question in that moment is which of the numerous burrito variations to prepare. One of my favorite tortilla combinations is with fried chicken and avocado. Just Imagine: fried chicken, sliced avocado, grated mozzarella cheese and cilantro. Really tasty and healthy as well. You cut all that into little pieces, fold it into a tortilla coated with sour cream, and fry it in a pan for a few minutes. And here it is on the table in front of you, the very tasty Chicken Avocado Burritos!

And so if you want to make your life in the kitchen a little easier and have a very tasty dish, this Mexican Chicken Avocado Burritos might just be the solution for you.

Chicken Avocado Burritos recipe instruction

Chicken Avocado Buritos

Chicken Avocado Burritos

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4


Looking for quick and easy dinner recipes? This Chicken Avocado Burritos come together with just 15 min prep!


  • 2 cups cooked and shredded chicken (or 2 chicken breasts, salt and pepper- to taste, 1 Tablespoon mustard, 1 Tablespoon olive oil)
  • 1 cup grated cheese (I use mozzarella)
  • 1 avocado -diced
  • 2 Tablespoons cilantro-chopped
  • 4 large tortillas
  • 4 Tablespoon sour cream
  • 1 Tablespoon oil


  1. Heat 1 tablespoon olive oil in a frying pan, place chicken breast sprinkled with salt and pepper and roast for about 5 minutes on each side. Spread 1 tablespoon mustard over the chicken, add about 1/4 cup water add cook covered for a few more minutes.
  2. Cut cooked chicken into thin stings.
  3. Mix the chicken, cheese, cilantro, and the diced avocados.
  4. Spread 1 tablespoon sour cream on each tortilla, add 1/4 of the mixture, form a roll.
  5. Heat 1 tablespoon oil into a pan and place all four tortillas on the pan, cook for 2 minutes on medium- high heat. Flip on the other side and cook for another minutes or until the the tortillas are golden
  6. Serve warm.

If you are in a big hurry to prepare a beautiful lunch or dinner, maybe it's time for you to try the healthy and easy Chicken Avocado Burritos. I consider this a real „trick up my sleeve“ for situations like this.

141 thoughts on “Chicken Avocado Burritos

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    1. These were fabulous, even the husband, who doesn’t think he likes sour cream loved them. A bit of salsa on the top was the perfect finish. Thanks for posting an easy, delicious receipt.

    1. I was wondering the same thing. I’m having my third baby in April and am looking for healthy foods for myself to freeze for when after baby gets here.
      From some quick research online, I think the avocado would freeze ok. Might work better to possibly puree the avocado(?) and use it as a spread on the wrap and then freeze. All the other ingredients are definitely freezable. I would probably defrost the whole burrito first before straight re-heating. I haven’t tried this to say whether it will work or not, but worth a try.

    2. They probably do freeze well. I freeze my burritos and they do well! Mine don’t have avocado in them, but why not…you can freeze avocado sliced in half, so I say go for it! This recipe looks wonderful! I will need to try it.

  1. I made this for dinner tonight it is very delicious!
    will keep it in my recipe box. only change i made was used mayo instead of sour cream and mashed it with avocado and cilantro. So good!!

  2. I make a couple changes; I leave out the sour cream and use 1/2 avacado per burrito. Rotisserie chicken, avocado, cheese (pepper jack to mix it up), cilantro, and I spray with Pam to cook. So easy, it’s a go to whenever I need an easy dinner.

  3. this is great, I will make them in the evening, put them in my lunch box and throw them in a pan at the office to have a great work lunch 🙂 Chicken/Salsa would also be worth a try. Or peppers, salad, cheese … so many ideas!!

  4. Delicious! I added more cheese (Mexican blend) more avocado, a bit of low-salt chicken broth to the mixture, and used no sour cream. It was great!!

  5. Made these last week – delicious! The cilantro and the mustard really make the recipe. They froze well too – I froze them pre-pan frying, then pulled them out the night before to thaw in the fridge. Worked great. Froze like a dream. I’ve tried baking them and frying them post-freezing, and both have worked well. Thanks for the recipe!

  6. When I set out to make this recipe I expected it to be delicious and it blew my expectations out of the water. Absolutely delicious. I used 4 large chicken breasts, 3 avocados, 4 cups of Mexican cheese and cilantro. So far I’ve made 4 good sized burritos, and I have leftover filling. I’m full and can’t wait to load up another tortilla tomorrow!! Absolutely amazing!!

    1. It depends on what brands of stuff you use. When I calculated it up it was around 300-350 per burrito but I used low carb tortillas, reduced fat mozzerella, and fat free sour cream.

  7. Oh my goodness, my mom and I just whipped these up and they were DELICIOUS!! Would have never thought about mustard on chicken… but it was so so good! Such fresh ingredients and so easy to make! (We also added in freshly squeezed lime juice into the mixture just for fun) We made a few extras and put them in the freezer so that we can take them for our lunches this week! 🙂 Will definitely be making again. Yummy!

  8. This looks so good, so I gave it a try tonight. It was very bland, even though I added seasonings to the chicken as it cooked (garlic, onion powder, cumin and chili powder). I also shook a little lemon juice and salt on the avocados. Still bland and unexciting. I won’t be making this again.

  9. I love your site, and all the yummy recipes and look very forward to them, for some reason lately I haven’t been receiving any e-mails from your site can you please check and correct the issue if any, miss seeing your goodies!!!

  10. This recipe sounds good but, you really should proofread your step-by-step instructions. You have mistakes that I think if you proof read you would have found them.

    1. Because this is so calorie dense and I was eating it for lunch I ate it with pineapple rings as my side.

  11. I made these tonight and also made some changes. I used chicken fajita seasoning while letting the chicken boil, shredded iceberg lettuce, queso fresco “la vaquita” brand for fresher flavor, and instead of cilantro I used dices yellow raw onion. AMAZING!!!

  12. I am considering making this recipe for myself and my parents this weekend. I was wondering if the mustard was necessary or just a taste preference? I personally do not prefer it and I am wondering if removing the mustard would affect the recipe? Thank you! I am excited to make this!

  13. Thanks for a wonderful alternative to typical Mexican fare!! Due to diet restrictions, I can no longer eat most of what goes into the usual burritos (tomatoes, onions, spices….) and I miss them. While this will taste a bit bland to most folks, it’s a great alternative – especially for kids who don’t like spicy. Thanks!!

  14. YUM. I made these tonight and they were delicious. I had to make some modifications because of what I had on hand, but followed the basics. Even my PICKY husband and toddlers liked them.

    -I used some pre-cooked chicken I’d already shredded. I sautéed some sweet peppers first, then added the cold chicken and mustard, and also one slice of cold bacon I’d cooked earlier in the day. I also added a few halved cherry tomatoes.
    -I used Cilantro paste instead of fresh cilantro.
    -I only had one tortilla, so I scooped the inside out of a loaf of French bread, loaded up the chicken mixture in it, sprinkled a little more cheese on top, and baked it at 350 degrees F until the cheese melted. I also followed the directions to make the one burrito I had on hand. My husband said both options were really good.

  15. Love this – what a great use of avocados when they are in season. Have made it multiple times and now I double the avocado and cilantro and use my own seasoning blend on the chicken – no mustard (personal taste). It’s a fantastic recipe as is, but also gives you a great jumping off point for personal creativity. Thank you.

  16. I used this recipe to base my dinner off tonight. I made some changes. I used a rotisserie chicken and medium cheddar. Sauteed it in 2 tablespoons lime juice. Added a teaspoon of cumin. Used 2 tablespoons dried cilantro, love it. Used small tortillas, because that’s what I have on hand to cut down my carb intake. Just rolled them with the end open and fried in Pam. I am cutting down my food intake too, but enjoyed these so much I ate 2. Which isn’t my usual. Will deal with the guilt of “over eating”. I know it wasn’t really but I recently lost 25 lbs. By eating smaller portions. Need to lose 25 more to get myself down to a size 10. That’s why I say guilt.

  17. Just made this for dinner and followed the directions exactly… it was delicious!!! Thank you for our new go to burritos! 🙂

  18. Came across this recipe via Pinterest. My fiancé and I Tried it this evening, swapped in wholemeal seeded tortillas and went easy on the cheese to lower the kcal. Amazeballs!

  19. I made these yesterday for my fiancé and myself, and WOW! They were ridiculous! I didn’t use as much cilantro, went light on the sour cream, and used shredded colby jack AND mozzarella. I will definitely be making these again soon! Thanks for the recipe!

  20. Made these for dinner and they were WONDERFUL! Husband and I both loved them. Highly recommend!

  21. Thank you so much for this amazing recipe! Made these for lunch today….love, love, love!! So yummy and filling. I think next time I’ll make a monster batch to freeze.
    For those requesting nutrition info….use a calorie calculator for recipes. I never trust the calories listed on websites, etc., as they are made based on the specific ingredients and brand the author used. I use the Lose it app, but there are many out there. But to give you an estimate: I used one chicken breast vs two, subbed Greek yogurt for the sour cream, and my tortillas were 105 calories each (these vary widely) and had a total of approximately 305 delicious, healthy calories each.

  22. This looks great! I am so going to try this. I’m thinking of adding some mango and a little bit of chili to this – I can imagine that would taste amazing.

  23. This sounds really quick and tasty! Just one question: Will the frying process also heat the avocado? Cause I´m not very fond of heated avocado. It always turns out somewhat bitter …

  24. Great recipe! I used Greek Yogurt instead of sour cream, pulled pork that I made in the crockpot, slices of Swiss cheese and added lemon juice. SO good. Thank you for sharing

    1. Hi Ruth, maybe you could use greek yogurt, many people said that they used it as a substitute in this recipe.

  25. OMG – this was FANTASTIC!!! I skipped the mustard and seasoned the chicken with cumin and smoked paprika. I used a combo of mozzarella and cheddar cheeses. Made a batch of salsa to have on the side with chips, but it was good on the burrito too. Hubby thought it was tasty as well. Will definitely be making these again.

  26. LOVED THESE! I was looking or a quick and easy dinner for me + my boyfriend last night and came across this recipe on pinterest. I put extra dijon mustard on the chicken while it cooked (probably about 4 Tsp) and it really gave the chicken a great flavor. I also noticed that there was a mustard kind of sauce in the pan after cooking the chicken so I threw some of that in with the avocado/chicken mixture.

    We also subbed sour cream for greek yogurt that we mixed with lime juice and lime zest. It’s our go-to sub for any kind of creamy sauce. I definitely recommend trying it!! This burrito is definitely a new quick and easy favorite for me!! 🙂

  27. Made this tonight and it was a hit. Hubby didn’t care for the avocado so next time I will know not to add it to his burrito. I will be making them again!

        1. More than 10 minutes, roast 5 minutes one side then 5 minutes on other side , then add just a little water and continue cooking as needed (it depends on how big chicken breasts are)

  28. These were very good! I used leftover rotisserie chicken and it was a big hit. Even the picky 9 yr old ate all of hers.

  29. Thanks alot for the recipe! I earned my dad’s applause for this, and he is a chef . I changed a couple things though, instead of cilantro I used parsley and I added a little bit of rice to make it bigger.Again, great recipe and super easy too!

  30. I’ve made these twice now! They are perfect for a weeknight meal as i usually use a rotisserie chicken! I leave out the sour cream and let people add it after to their preference. I also add some garlic to the avocados before mixing, it just gives them a bit more flavor. And the hubby LOVES them! They’re also great cold for lunch the next day when there happen to be leftovers!!

  31. Absolutely Delicious! Thank you for sharing this recipe. My husband has requested these once a week! To save time, I heat up coated chicken from Costco so its nice and crispy. I thought they would be bland with the lack of spices but these pack full flavor and are addictive. They are great for dinner, and lunch the next day but the avo’s don’t last longer than that which is okay because these get eaten very quickly!

  32. Hello…delicious but I wasn’t happy with the tortillas I bought…yours look so light and flaky and delicious in your picture. Did you make these from scratch or can you please share the brand you buy.
    Thank you so much…I really appreciate it.


  33. I made these today except I replaced the chicken with black beans (I’m vegetarian). They came out absolutely amazing and were so easy to make! This is definitely going to become a regular recipe for me!

  34. Thank you very much! I didn’t have at the moment big flour tortillas so I used regular ones, instead of burritos tacos and they turned out delicious!

  35. I’m not sure if it is because of my altitude being over 6,000 ft or what, but the cooking time for the chicken was not sufficient. I cubed the chicken and finished it off in the broiler for 2 mins on each side. Then, cooking the burritos for 2 mins on each side was entirely too long, as they burnt to a crisp. So instead of 2 mins I cooked them for 10 secs on each side, thus achieving that nice golden brown texture.

  36. Mustard? Interesting…I have everything but the cilantro so I’m going to give these a try tonight. (My cilantro went to seed) 🙁

  37. Always tasty and easy to make.This has to be the one recipe I don’t have too look up every time I make it. I like to add red pepper (softened when I cook the chicken) and spinach. You can’t even taste the spinach so win win!

  38. Has anyone tried whole wheat tortillas? I’m wondering if they’re soft enough to gold/wrap or if they’ll just split apart.

  39. Hello and thank you for sharing your recipe it looks delicious. I am a little confused however because at the top of the directions it says to use shredded chicken and then in the lower directions it says cook the chicken as a whole piece then to slice into spears or something close to that. Can you help me understand? Thanks

    1. Hi Shelly thanks for pointing that. But you can use any kind of chicken, leftovers, fresh baked chicken breast, you can shred it with fork or slice with the knife in thin strings.

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