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

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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.

MY LATEST RECIPES

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. BurritosĀ  are such a fantastic way to have meals on hand and they can be prepared in minutes.

4.34 from 21 votes
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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

Ingredients

  • 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

Instructions

  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.

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    Comments

    john wiankowski

    These BURRITOS look great. I make my BURRITOS with pork tenderloin and black beans. I will try your recipe next.

    Julia

    Looks so delicious! Next outdoor party I`m treating everybody!

    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

      Layla

      They should still be green in the middle the next day as long as you don’t cut it but I wouldn’t suggest making a week’s worth.

    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!!

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