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Chicken avocado burrito cut open with black beans, rice, melted cheese, and lime on the side

Chicken Avocado Burrito

A quick and satisfying chicken avocado burrito made with tender chicken, creamy avocado, cheese, black beans, and optional rice. Perfect for lunch, dinner, or meal prep.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Mexican-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken, chopped
  • 1 large ripe avocado
  • 1 cup shredded cheese
  • 1 cup cooked rice optional
  • 1/2 cup black beans, drained
  • 1 handful fresh cilantro, chopped
  • 1 lime, juiced
  • to taste salt
  • to taste black pepper
  • 1/2 teaspoon garlic powder
  • optional chili flakes
  • 4 large flour tortillas

Equipment

  • 1 Mixing bowl for mashing avocado and mixing ingredients
  • 1 Skillet or frying pan for warming tortillas and toasting burritos
  • 1 Knife for chopping chicken and slicing avocado
  • 1 Cutting Board for prep
  • 1 Spoon or Spatula for filling and spreading

Method
 

  1. Warm the tortillas until soft and easy to fold.
  2. Mash the avocado with lime juice, salt, and pepper, or slice it if you prefer.
  3. Lay each tortilla flat and add rice, black beans, chicken, cheese, and avocado.
  4. Top with cilantro and any extra toppings you like, such as lettuce, salsa, corn, or hot sauce.
  5. Fold in the sides, then roll tightly into a burrito.
  6. Toast the burritos in a dry skillet for 2 to 3 minutes per side until golden and crisp.
  7. Serve warm, or wrap and store for later.

Notes

  • Use rotisserie chicken for a quicker version.
  • Skip lettuce and tomato if you plan to freeze the burritos.
  • Toast the burritos in a dry skillet for the best texture.
  • You can turn this recipe into a burrito bowl instead of using tortillas.
  • Store in the fridge for up to 3 days or freeze for 1 to 2 months.