Description
These Chicken and Avocado Burritos are a quick and delicious meal perfect for lunch or dinner. Juicy seasoned chicken breasts are cooked on the stovetop and paired with creamy avocado, shredded cheese, fresh veggies, and optional sour cream or Greek yogurt, all wrapped in warm flour tortillas. The combination of smoky spices and fresh lime juice creates a flavorful, satisfying burrito that comes together in just 25 minutes.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika (optional for extra flavor)
- Salt and pepper to taste
- 1 tablespoon lime juice
Burrito Assembly
- 4 large flour tortillas
- 1 avocado, sliced
- 1 cup shredded cheddar cheese (or Mexican cheese blend)
- 1/2 cup sour cream or Greek yogurt (optional)
- 1/4 cup fresh cilantro, chopped (optional)
- 1/2 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup red onion, thinly sliced (optional)
- Salsa or hot sauce (optional)
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat to prepare for cooking the chicken.
- Season the Chicken: Season the chicken breasts evenly with chili powder, cumin, garlic powder, onion powder, smoked paprika if using, salt, and pepper.
- Cook Thoroughly: Place the chicken breasts in the skillet and cook for about 6-7 minutes on each side until fully cooked and the internal temperature reaches 165°F (75°C).
- Rest and Slice: Remove the cooked chicken from the skillet and let it rest for a few minutes. Then slice the chicken into thin strips and drizzle with lime juice to add fresh acidity.
- Warm the Tortillas: Warm the flour tortillas in a dry skillet or microwave for 10-15 seconds to soften and make them pliable for rolling.
- Assemble Burritos: Lay each warmed tortilla flat on a plate. Add avocado slices, chicken strips, shredded cheese, and a dollop of sour cream or Greek yogurt, if desired, in the center.
- Add Fresh Veggies: Top the fillings with shredded lettuce, diced tomatoes, red onion slices if using, and fresh chopped cilantro.
- Roll the Burritos: Fold in the sides of the tortilla carefully, then roll from the bottom tightly to form a secure burrito.
- Serve: Serve immediately with salsa or hot sauce on the side for added flavor and spice.
Notes
- For spicier burritos, add jalapeños or use hot salsa as a topping.
- To make this recipe gluten-free, substitute flour tortillas with corn tortillas or gluten-free wraps.
- Greek yogurt is a healthier alternative to sour cream and adds extra protein.
- Leftover burritos can be wrapped in foil and refrigerated for up to 2 days; reheat in the microwave or oven before serving.
- Smoked paprika is optional but adds a rich smoky flavor enhancing the overall taste.
