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When our first daughter made the switch to solid foods, one of the first things I gave her was mashed avocado. Avocados are naturally soft and creamy, and they’re packed with nutrients, including fiber, potassium, folate, and healthy unsaturated fats – for those reasons they have always been a food I almost always keep in the house.
During that same season, I was also very much in the newborn trenches and leaned heavily on rotisserie chicken. I wanted real meals for our family, but I also needed shortcuts wherever I could find them. Having cooked chicken ready to go meant I could pull together lunch or dinner without starting completely from scratch.
My obsession with avocados and rotisserie chickens eventually led me to start making these Grilled Chicken and Avocado Burritos. They’re fresh, simple, filling, and use ingredients I usually always have in the refrigerator. Over the years, I’ve tweaked them into the version we make now with seasoned shredded chicken, avocado, plenty of cheese, fresh cilantro, and homemade sour cream or Greek yogurt, all wrapped in a flour tortilla and grilled until golden and crispy.
These days, I purposely make eight at a time. We can eat them for an easy family dinner, or I can put some away for quick lunches and dinners later. You can still take the rotisserie chicken shortcut, or make the chicken ahead using my Instant Pot Frozen Chicken Breast method.
I also like adding Cilantro Lime Rice when we want a heartier burrito. You can tuck it right inside with the chicken and avocado or serve it on the side and let everyone decide for themselves.
Why You’ll Love This Recipe
- Easy to make: Starting with already-cooked chicken keeps the prep work simple.
- Makes eight burritos: There’s enough for a family meal or to put extras away for later.
- Freezer friendly: Assemble extras and freeze them for an easy meal another day.
- Easy to customize: Add rice, red onion, lime juice, or any of your favorite burrito fillings.
- Great for leftover chicken: This is an easy way to turn cooked chicken into a completely different meal.
- Lunch or dinner: These are substantial enough for dinner but convenient enough to keep on hand for quick lunches.
- That crispy tortilla: Grilling the assembled burritos gives them a golden, toasted exterior while warming the filling and melting the cheese.
Ingredients
- Cooked shredded chicken
- Taco seasoning (not pictured)
- Lime juice (not pictured)
- Mexican cheese blend
- Avocados
- Fresh cilantro
- Large flour tortillas
- Sour cream or plain Greek yogurt
- Oil
- Red onion, optional
- Cilantro Lime Rice, optional
For the chicken, rotisserie chicken is probably the easiest option when you want to get these on the table quickly. You can also cook chicken specifically for the recipe using my Instant Pot Frozen Chicken Breast recipe and shred it once it’s cooked.
You can use store-bought taco seasoning or make a batch of my Homemade Taco Seasoning to keep in the pantry.
Equipment
Large Mixing Bowl: A large bowl gives you plenty of room to combine the chicken, avocado, cheese, cilantro, and seasoning without smashing everything together.
Cutting Board and Knife: You’ll need these for dicing the avocado, chopping the cilantro, and preparing any optional additions such as red onion.
Large Skillet or Griddle: Use a skillet or flat griddle with enough surface area to grill the burritos without crowding them. A good nonstick skillet also makes cleanup easier.
Tongs or Spatula: Either works for turning the burritos once the first side has browned.
Freezer-Safe Bags or Containers: Worth having on hand if you’re making the full batch specifically to stock the freezer.
How to Make Grilled Chicken and Avocado Burritos
The filling for these chicken and avocado burritos is really simple, but there are a few things that make a difference in the finished burrito.
Start with chicken that is already cooked, shredded, and cool enough to handle. Rotisserie chicken works beautifully here, especially when this is a last-minute lunch or dinner. Homemade shredded chicken works just as well. Seasoning the chicken with taco seasoning gives it plenty of flavor without needing to make a separate sauce.
The avocado, shredded cheese, and fresh cilantro can be combined with the chicken so you get a little bit of everything throughout the burrito. Try not to overmix once the avocado goes in. You want some recognizable pieces of avocado rather than completely mashing it into the chicken.
Spread sour cream or plain Greek yogurt down the center of each tortilla before adding the chicken mixture. I like giving a range here because this really comes down to preference. Use a lighter layer if you just want a little creaminess, or add more if you like a creamier burrito.
This is also where you can make each burrito your own. A little finely diced red onion adds some bite, while a squeeze of lime brightens everything up. Both are completely optional. For a heartier burrito, add some Cilantro Lime Rice before you start folding. Just be careful not to overfill the tortilla, especially if you’re adding rice.
To roll the burrito, bring the sides of the tortilla inward over the filling, fold the bottom up, and continue rolling it tightly until everything is enclosed. Keeping the filling concentrated near the center makes this much easier and helps prevent the burrito from falling apart in the skillet.
Once they’re rolled, heat a small amount of oil in a skillet or on a griddle over medium heat. Place the burritos seam-side down first. This helps seal that final fold while the tortilla begins to brown. Let the tortilla develop a nice golden crust before turning it. You’re not trying to cook the filling at this point—the goal is to warm everything through, melt the cheese, and give the outside that crisp, toasted finish.
Serve them right away while they’re warm and crispy, or let any burritos you’re saving cool before preparing them for storage.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintGrilled Chicken and Avocado Burritos
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 burritos
- Category: Dinner
- Cuisine: Mexican-Inspired
Ingredients
- 4 cups cooked shredded chicken
- 1 tablespoon taco seasoning
- 1½ cups shredded Mexican cheese blend
- 2 avocados, diced
- ¼ cup chopped fresh cilantro
- 8 large flour tortillas
- 1–2 tablespoons sour cream or plain Greek yogurt per burrito
- 2 tablespoons oil, for grilling
Optional Add-Ins
- Finely diced red onion
- Fresh lime juice
- Cilantro lime rice
Instructions
- Add the shredded chicken to a large bowl and toss with the taco seasoning until evenly coated.
- Lay the flour tortillas flat on a clean work surface. Divide the seasoned chicken evenly among the tortillas.
- Top each tortilla with shredded cheese, diced avocado, and chopped cilantro. Add 1–2 tablespoons of sour cream or Greek yogurt to each burrito, depending on how creamy you like them.
- If desired, add finely diced red onion, a small squeeze of fresh lime juice, or cilantro lime rice.
- Fold the sides of each tortilla toward the center, then roll tightly to form a burrito.
- Heat the oil in a large skillet or griddle over medium heat. Place the burritos seam-side down and cook until golden brown and crisp. Turn and continue cooking until the other side is golden and the filling is heated through.
- Serve warm with your favorite toppings or alongside cilantro lime rice.
Notes
Make Ahead: Assemble the burritos ahead of time and keep them covered in the refrigerator until you’re ready to grill.
Freezer Option: For the best texture, assemble the burritos and freeze them before grilling. Wrap each burrito individually and place them in a freezer-safe bag or container. Thaw overnight in the refrigerator before grilling as directed.
Avocado: The avocado will soften somewhat after freezing and reheating, so freshly made burritos will have the best avocado texture.
Sour Cream or Greek Yogurt: Use 1 tablespoon for a lighter amount or up to 2 tablespoons for a creamier filling.
Cilantro Lime Rice: Add a small amount directly to each burrito for a heartier meal, or serve it alongside the finished burritos.
Recipes That Pair Well With This
These grilled chicken and avocado burritos can easily be a meal on their own, especially when you add rice inside. When I’m serving them for dinner, though, there are several easy sides that work well with them.
- Cilantro Lime Rice – Serve it alongside the burritos or add some directly to the filling for a heartier meal.
- Easy Ground Beef Taco Meat – Want to switch from chicken to beef? This easy seasoned ground beef is ready in about 20 minutes and works for burritos, tacos, nachos, and more.
- Easy Homemade Sour Cream – Make a batch to spoon over the finished burritos, or use it right inside the filling for an extra creamy chicken and avocado burrito.
- Mexican Restaurant-Style Spanish Rice – Another easy rice option that turns the burritos into a complete Mexican-inspired dinner.
- Easy Homemade Guacamole Recipe – Avocado lovers can never have too much avocado. Serve this with tortilla chips or spoon some right onto the burritos.
- Easy Cucumber Salsa Recipe with Rotel and Ranch – A cool, fresh side that adds some crunch alongside a hot grilled burrito.
- Creamy Southwest Corn Dip – Serve this with tortilla chips for an easy side, especially when you’re feeding a crowd.
- Bakery-Style Double Chocolate Chip Cookies – Make the burritos for dinner and finish things off with a big chocolate cookie.
- Bakery Style White Chocolate Macadamia Nut Cookies – Another easy make-ahead dessert that works well when you want to keep dinner casual.
More Recipes to Try
Looking for more easy family dinners? Here are a few more recipes to add to your meal plan:
- Chicken Street Tacos – Another easy way to turn chicken into a fresh, flavorful dinner.
- Creamy Salsa Verde White Chicken Enchiladas – A creamy Mexican-inspired chicken dinner that’s perfect when you’re craving comfort food.
- Crockpot Chicken Taco Soup – A dump-and-go dinner that’s especially useful on busy days.
- Easy Homemade Sloppy Joes – A simple family dinner that comes together without relying on the canned sauce.
- Instant Pot Lazy Lasagna – A quick pressure-cooker dinner that’s great for busy weeknights.
- One Pot Creamy Garlic Chicken Pasta – Chicken and pasta cook together for an easy, creamy one-pot meal.
- French Onion Chicken and Rice Casserole – A cozy chicken-and-rice dinner for nights when you’re craving something a little more comforting.
Tips for Little Helpers
This is a good recipe for getting kids involved because most of the work is assembly rather than cooking.
Little helpers can sprinkle cheese, add cilantro, scoop the chicken mixture onto the tortillas, or spread the sour cream or Greek yogurt. Older kids can practice folding and rolling their own burritos. Don’t worry if they aren’t perfect—the skillet does a surprisingly good job of helping everything stay together once that seam is toasted.
You can also set out the optional ingredients and let everyone customize their own burrito before rolling. Keep younger helpers away from the hot skillet and let an adult handle the grilling.
Tips for Success
Don’t overfill the tortillas. It’s tempting to pack in as much filling as possible, but an overfilled burrito is much harder to roll and more likely to open while grilling. This is especially important when adding rice.
Start seam-side down. Putting the folded seam directly against the hot skillet helps seal the burrito before you turn it.
Use medium heat. Too much heat can burn the tortilla before the cheese inside has a chance to melt. Give the burrito time to gradually become golden and crisp.
Don’t mash the avocado. Gently combine the filling so you still have pieces of avocado throughout the burrito.
Use large tortillas. Burrito-size flour tortillas give you enough room to fold the sides in and completely enclose the filling.
Make the chicken ahead. Having cooked shredded chicken waiting in the refrigerator makes assembly much faster. Rotisserie chicken is also an excellent shortcut.
Let freezer burritos cool completely. Warm food creates condensation when wrapped, which can lead to a soggier tortilla later.
FAQs
Can I use rotisserie chicken for chicken and avocado burritos?
Absolutely. Rotisserie chicken is one of the easiest ways to make this recipe. Remove the skin, shred the meat, and use it as your cooked chicken. You can also use homemade shredded chicken, including my Instant Pot Frozen Chicken Breast.
Can I use Greek yogurt instead of sour cream?
Yes. Plain Greek yogurt and sour cream both work well. Choose whichever you normally keep on hand or prefer. You can also adjust how much you use depending on how creamy you want your burrito.
Can I add rice to the burritos?
Yes. Cilantro Lime Rice is one of my favorite optional additions. Add some inside each tortilla before rolling, but reduce the other filling slightly so the burritos aren’t overstuffed. You can also skip adding it to the burrito and serve the rice on the side.
Do I have to add red onion?
No. Red onion is completely optional. It adds a little crunch and sharper flavor, but the burritos are still flavorful without it.
Should I add lime juice?
Lime juice is optional as well. A small squeeze adds a bright, fresh flavor that works especially well with the avocado and cilantro.
Why are these called grilled chicken and avocado burritos if the chicken isn’t grilled? The assembled burritos are grilled in a skillet or on a griddle until the tortilla is golden and crispy. The chicken itself can be rotisserie chicken, Instant Pot chicken, leftover chicken, or another cooked shredded chicken.
Can I make these burritos ahead of time? Yes. That’s one of the reasons this recipe makes a larger batch. Assemble them ahead for an easy meal, or freeze extras individually for future lunches and dinners.
Storage
Let leftover grilled chicken and avocado burritos cool before transferring them to an airtight container. Store them in the refrigerator for up to 3–4 days.
The tortilla will soften somewhat in the refrigerator. For the best texture, reheat the burrito in a skillet or air fryer so the outside has a chance to crisp again. You can also use the microwave when convenience is more important than keeping the tortilla crispy.
Freezing Instructions
One of the main reasons I designed this recipe to make eight burritos is so you can make extras for the freezer. It’s an easy way to turn one cooking session into lunches or dinners you can grab later.
For the best results, assemble the burritos but do not grill them before freezing. Wrap each burrito individually, then place the wrapped burritos in a freezer-safe bag or container. This makes it easy to take out only as many as you need.
Keep in mind that avocado becomes softer after freezing and thawing. The texture won’t be exactly the same as a freshly made burrito, but when it’s combined with chicken, cheese, and the creamy filling, it works well for a convenient freezer meal.
For the best texture, thaw a frozen burrito overnight in the refrigerator and then grill it in a skillet or on a griddle until the tortilla is golden and the center is heated through.
Variations
Add Cilantro Lime Rice: Turn these into an even heartier meal by adding Cilantro Lime Rice directly to the filling.
Swap the Avocado for Guacamole: Instead of diced avocado, spread a layer of my Easy Homemade Guacamole Recipe inside each tortilla. It gives you the same creamy avocado flavor with a little extra seasoning and is a great option when you already have fresh guacamole made.
Add Red Onion: Finely diced red onion gives the filling extra crunch and a sharper flavor.
Add Lime: Squeeze a little fresh lime juice over the filling before rolling for a brighter flavor.
Use Sour Cream or Greek Yogurt: Either works well, so use whichever you prefer or already have in your refrigerator. You can even use Easy Homemade Sour Cream if you have a batch made.
Change the Cheese: Mexican cheese blend works especially well, but Monterey Jack, cheddar, or another good melting cheese can be substituted.
Serve Them Without Rice: Keep the filling focused on chicken and avocado and serve your Cilantro Lime Rice or Mexican Restaurant-Style Spanish Rice on the side instead.
Make Them Spicier: Add diced jalapeños, hot sauce, or a spicier salsa to the filling before rolling.
Final Thoughts
These Grilled Chicken and Avocado Burritos check a lot of boxes for me: they’re easy, filling, customizable, and useful for more than one meal. I especially like that making eight gives you enough to feed a family without having to double the recipe, but you can also intentionally make the whole batch and put some away for later.
Use rotisserie chicken when you need the fastest option, make your own shredded chicken when you have time, and add the fillings your family actually likes. Serve the burritos with Cilantro Lime Rice for dinner, or freeze the extras so you’ve already done some of the work the next time you need a quick lunch.
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