Ingredients

For the Chicken Filling:

2 cups cooked chicken breast, shredded or chopped

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons salsa

2 tablespoons lime juice

For the Burritos:

4 large flour tortillas (burrito size)

1 large avocado, diced

1 cup cooked rice (white, brown, or cilantro lime rice)

1 cup shredded Mexican blend cheese or cheddar cheese

1/2 cup black beans, drained and rinsed

1/2 cup corn kernels (fresh, canned, or thawed frozen)

1/2 cup diced tomatoes

1/4 cup finely chopped red onion

1/4 cup chopped fresh cilantro

1/2 cup sour cream or Greek yogurt

1/4 cup salsa or pico de gallo

Optional for Serving:

Extra salsa

Guacamole

Lime wedges

Hot sauce

Tortilla chips

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Instructions

Season the Chicken

In a medium skillet over medium heat, add the olive oil. Stir in the cooked chicken, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the salsa and lime juice, then cook for 4–5 minutes until heated through and well coated.

Prepare the Fillings

Warm the rice if needed and prep the remaining fillings: dice the avocado, tomatoes, and red onion, rinse the beans, and shred the cheese.

Warm the Tortillas

Heat the tortillas for about 15–20 seconds in the microwave or briefly in a dry skillet until soft and pliable. This helps prevent tearing when rolling.

Assemble the Burritos

Lay each tortilla flat and layer the center with:

A scoop of rice

Seasoned chicken

Black beans

Corn

Cheese

Avocado

Tomatoes

Red onion

Cilantro

Sour cream

Salsa

Be careful not to overfill.

Roll the Burritos

Fold in the sides, then roll tightly from the bottom up into a burrito shape.

Toast for Extra Flavor (Optional but Recommended)

Place the burritos seam-side down in a dry skillet over medium heat for 2–3 minutes per side until golden and lightly crisp.

Serve

Slice in half and serve warm with extra salsa, guacamole, lime wedges, or hot sauce.

Notes

Cooking Tips

Use rotisserie chicken for a quick shortcut.
Warm tortillas first so they roll without cracking.
Drain wet ingredients well to keep burritos from getting soggy.
Dice avocado just before assembling to keep it fresh and green.
Toast the finished burrito for a crisp exterior and better texture.
Add cheese near the warm chicken and rice so it melts slightly.
Don’t overstuff or the burritos will be harder to roll neatly.
Wrap in foil for meal prep and easy grab-and-go lunches.

Variations

1. Spicy Chicken Avocado Burritos

Add sliced jalapeños, pepper jack cheese, and chipotle sauce.

2. Southwest Burritos

Mix in roasted peppers, extra black beans, and smoky chipotle seasoning.

3. Chicken Bacon Avocado Burritos

Add crispy bacon for a savory, smoky twist.

4. Low-Carb Burrito Bowl

Skip the tortilla and serve everything over lettuce or cauliflower rice.

5. Cheesy Quesarito Style

Add an extra layer of melted cheese and a thin quesadilla wrap around the burrito.

6. Ranch Chicken Burritos

Swap salsa for ranch or avocado ranch dressing for a creamy flavor.

7. Breakfast Burrito Version

Add scrambled eggs and breakfast potatoes.

8. Grilled Chicken Burritos

Use sliced grilled chicken breast for a smoky, charred flavor.

9. Extra Veggie Burritos

Add sautéed bell peppers, onions, spinach, or zucchini.

10. Freezer-Friendly Burritos

Leave out the avocado and sour cream before freezing. Add them fresh after reheating.

Storage & Reheating

Refrigerator:

Store wrapped burritos in an airtight container for up to 3 days.

Freezer:

Wrap each burrito tightly in foil or plastic wrap, then place in a freezer bag for up to 2 months. For best results, freeze without avocado, tomatoes, or sour cream.

Reheating:

Microwave: 1–2 minutes, flipping halfway through
Skillet: Heat over medium-low until warmed through and crisp outside
Oven: Bake at 350°F for 15–20 minutes from thawed

Author: Emma
Prep Time: 20 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 1 serving
Calories: 560
Sugar: 3g
Sodium: 780mg
Fat: 29g
Carbohydrates: 39g
Fiber: 8g
Protein: 34g