Quick and Easy Crispy Chicken and Avocado Burrito Wraps (Under 10 Minutes!)

Quick and Easy Chicken Burritos That’s it, I’m officially a fan of Mexican food! I don’t know if it’s the mixture of cilantro and veggies, the tortillas, or all the gooey cheese, but I’m hooked!

It all started when a new Mexican food cart started appearing in the corner around where I live. I passed by there a few times without paying attention to it; but one day I walked by and smelled the most appetizing taco aroma. I decided to give it a try and that’s it.. I immediately fell in love with it and now I find myself making all types of Mexican food. The flavors are wonderful and most of the recipes are very healthy and are composed of fresh vegetables and sauces.

Quick and Easy Chicken BurritosThese burritos are very easy to make and can be prepared ahead of time , refrigerated or frozen for months! I made a batch and put it in the freezer for my husband for work. You can also use leftover chicken , I actually had half a rotisserie chicken left over so I shredded it combined it with the cheese, cilantro and avocados and wrapped them up. BurritosΒ  are such a fantastic way to have meals on hand and they can be prepared in minutes.

4.27 from 19 votes

Quick and Easy Chicken Burritos

If you do not have cooked chicken on hand, grill or sear 2 chicken breasts for 10 minutes then slice into thin strips.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 tortillas
Author Layla


  • 2 cups cooked shredded chicken
  • 1/2 cup Mexican cheese blend or mozzarella
  • 1 avocado diced
  • 2 tablespoons cilantro chopped
  • 4 large tortillas
  • 1 tablespoon oil


  1. Mix the shredded chicken, cheese, cilantro, and the diced avocados.
  2. Lay a tortilla flat on a plate and add 1/4 of the mixture, form a roll. repeat the process for all four tortillas.
  3. pour 1 tablespoon oil into a heated pan or griddle. Place all four tortillas on the pan and cook for 2 minutes on medium- high heat. Flip on the other side and cook for another minutes or until the the burritos are golden in color. Serve warm.
  4. Burritos can be frozen cooked or uncooked for up to 3 months.

quick-and-easy-crispy-chicken-and-avocado-burrito-wrapsPIN RECIPEQuick and Easy Crispy Chicken and Avocado Burrito Wraps (Under 10 Minutes!)


  • Regina Gambles

    hello, this recipe looks great and i would love to make them ahead and take them to work for lunch, i am curious how the avocado will hold up… will it be all brown if not eaten the first day? and how would you suggest making it for a weeks worth of lunches? thanks

  • Katrina

    These are AWESOME! I added a squeeze of lemon, pinch of salt and garlic powder to up the flavor a bit. Will totally be making again!!

  • Dale Lillian Mills

    I did notice u added Zuchinni or some sort of vegetable in the 1st pictures there of ingredients ? i bet that was yummy or not ? if u left it out of the recipe.. My hubby loves wraps , and we buy the carb balance wraps in place of the reg . ones u use !! I cant wait to try this .. thanks so much !!


    How would you freeze them? Would wrapping in foil be good enough? Would Ziploc bags be better? I don’t have a sealer or anything like that. Thanks!

  • Toots

    Eating this for dinner as I type πŸ™‚ Very good. My husband and I both are not big avocado fans so I doubled everything else and left it at one avocado. I think my avocado wasn’t ripe yet cuz it was hard to get out of its peel and it didn’t melt or anything. I made ours on naan bread on my panini press. So good! Will definitely make again with a ripe avocado and I bet it’ll be even better

  • LJT

    Tried these tonight & thought they were quite tasty. I actually added about 1/2 – 2/3 c sour cream to the mix as well. Next time I may add a little more cheese & use a bit less avocado as that’s really all we could taste. Thx so much for a yummy new recipe!

  • Sheila kudrow

    Not real informative on how the chicken should be cooked. Do we need a rub in it? I wouldn’t know because this recipe is uniformative….

  • Crystal

    I am guessing you ment Monteray Jack cheese, not Mozzarella. πŸ˜‰ Also did you grill them after filling them…or how did you get the grill marks? Looks amazing!

  • Anna Marie

    These sound delicious. I have some left over rotisserie chicken in the refrigerator which will be perfect. Will be trying them soon. How does freezing them effect the avocado once you thaw them?

  • MaJay

    Just fixed hubby’s breakfast….LOL….his favorite! Today I included the guacamole with diced Roma tomatoes/sliver of venison sausage/mixture of pepperjack & cheddar (as little as possible), wrapped in a low carb tortilla. He loves it when I use the guacamole in place of something like mayo. Like to put as much protein in as possible to hold him over until lunch. Sometimes including lettuce with deli sliced turkey/chicken (low=sodium) along with the egg & sausage. Sound funny reading all of these combos but he likes lots of favor in a wrap. Yes, he loves it better toasted to include some crunch

  • Carrie

    Yummy!! I’m not a fan of cilantro, but I knew I needed to get flavor into the mix. I had a package of guacamole mix so I added a little of that to the chicken/cheese/avocado mixture. Delicious!! Added 3 green onions, as well. Will definitely be making again!

  • AnnaLeaMartin

    These are great! I suggest baking them with a little olive oil brushed under and on top @400Β°F for 20mins. Next time I think I’ll mash up the avo with some lemon, salt, and garlic powder and add some taco rice and/or black beans! πŸ™‚ Thanks for the yummy idea!!

    • MaJay

      I had not thought about baking to crisp up the totilla ! Great idea! I mixed up the avo with juice from a lime. I don’t eat either so is their a lot of difference in the flavor?. I would think either would help with discoloring but don’t know about flavor. I try to be up and preparing dh’s breakfast…..going to try the baking! Thank you

    • Carissa

      Did you fry first or after baking? Or just baked?


      p.s., just in case you happen to see this right away – I’m actually about to cook these now, and don’t know what to do because now I want to make them how you said, for that crispiness. If you are ABLE to respond right when you get this, please do? You’re amazing. Thank you.

      <3 CC

  • Belinda K

    I have made these twice so far. I dont like cilantro but I figured you could put anything in these. Here is what I added to original recipe minus the cilantro.
    Chopped up spinach
    Diced tomato
    Diced Fetta
    Came out absolutely perfect!
    This is great on the BBQ so now it is on our camping menu.

      • Joy

        I am a huge fan of the chicken and avocado burritos and like all of the ingredients. Have you any idea of the nutritional info? I was starting to figure it out, but pretty sure that someone must have already. I found it in MyFitness Tracker, but can’t imagine it’s so low in calories (175). Thanks.

  • Allie

    Thank you so much for this recipe, we make these ALL the time now! Love!! Thank you for all the time and energy you put into this blog for people you may never meet. Bless you!! – Allie πŸ™‚

    • Carissa

      I would think they are normal sized large tortillas you would find at any grocery store. I just went and bought the tortillas from my carniceria and I sat there for, I shit you not, 4 minutes, debating and setting down, picking back up, looking over, the large and the extra large tortillas. I came to the conclusion that she was probably thinking the large, only because of the serving amount, 4 burritos. If I bought the XL tortillas, I imagine I would only be able to be 2 burritos with the amount of ingredients specified for this recipe. :)) I know your comment is literally from 3 years ago, but I figured I’d answer anyway. What if you were still sitting at your computer, waiting for a response from someone, anyone, about the size of these damn tortillas? I’d feel awful for not taking the extra 3 min. (if that, because I’m a super fast typist), just so you could get up to go make some food. After 3 years, you would be FAMISHED… πŸ™


      <3 Carissa

  • Stacy Myers

    These were super delicious and really lived up to the name! πŸ™‚ My filling didn’t look nearly as cheesy as yours and I used the called for amount – nevertheless it was still very tasty. We served with sour cream. Thanks for the quick and easy dinner!

  • Darla Rich

    I have mint leaves, oregano, parsley, and thyme.. but no cilantro at home. Could I use any of the things I listed as a cilantro replacement?

  • Conni

    Easy, healthy, fillings and fun! I added some black beans and cumin and pumped up the garlic …. Thanks! Yumsters!

    • Layla @ Brunch Time Baker

      If you have already grilled them on the pan before freezing them then just place them in the microwave for 1-3 minutes depending on your microwaves strength. If you haven’t cooked them in the pan prior to freezing, then microwave them half way and place on the pan or griddle to give them a crispy exterior!

      I usually give them to my hubby frozen in the morning (8ish) and by the time he has them at lunch time(12ish) they have already defrosted a bit and he microwaves them for less than a minute. Enjoy! πŸ™‚

    • Layla

      Catherine, I’m glad you enjoyed the Recipe! I’ve pasted the nutritional information below. Most of the fat is actually from the avocado; but it’s good fat.

      Nutrition Facts
      Serving Size 101 g
      Amount Per Serving
      Calories from Fat
      % Daily Value*
      Total Fat
      Saturated Fat
      Trans Fat
      Total Carbohydrates
      Vitamin A 2% β€’ Vitamin C 0%
      Calcium 10% β€’ Iron 5%

  • Christine

    Mexican food…I’m lucky enough to have my own personal live-in (aka-my husband;)…he used to make amazing dishes all of the time sopes, chilaquiles, albondigas, gorditas, entomatadas, and molletes were all favorites at my house…and then after five years together he fiiiiinally told me he doesn’t like cooking! Oh, and we moved to China where you can’t get lime or avocado (oh the shame!) But cilantro and cheese we can! This looks yummy!

      • Christine

        It’s funny we should be talking about this today of all days. We definitely enjoy our fair share of Chinese food! My husband came to me begging for quesadillas tonight. He insisted on the queso part and refuses to let me deviate. He did agree to make the salsa if I make the tortillas. You have to bribe them to get them in the kitchen:)

  • Gwen

    Hi Layla ! I just wanted to let you know that I will be featuring your quick and easy chicken burritos on my blog later tonight!

    Thank you so much for linking up to Creativity Unleashed!

  • Kelly

    We are big fans of Mexican food too – especially my hubby πŸ™‚ He would love these chicken burritos, they look wonderful and love how easy they are to prepare!

  • Natalie @ Tastes Lovely

    Mexican food is my FAVORITE! Here in California we have tons of authentic Mexican restaurants, so I’m like a kid in a candy store. This is my kind of burrito. The more avocado, the better! Love the grill marks on this, makes it even more appetizing. At first I thought maybe you made it in a panini maker, which got me to thinking….that would be delicious too!

    • Layla

      Your so luck to have such wide variety Natalie! ha your just like me the more avocado the better!! I grilled it on a griddle that has the lines, I love the way it makes them burritos look!

    • Layla

      No it’s not weird at all Jocelyn, I too crave lunch during breakfast! If I see something yummy I automatically start craving it lol πŸ˜€

    • Carole Hall

      Hey Jocelyn,

      If that is weird, I’m happy to be weird. I love being in such wonderful company. Wear your weird proudly!

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