Description
This Chicken Avocado Burritos recipe combines juicy, seasoned chicken breasts with creamy avocado, zesty lime-infused rice, and melted cheese wrapped in warm tortilla wraps and grilled to crispy perfection. Ready in just 35 minutes, these burritos make a delicious, satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Chicken
- 2x 9oz/250g Chicken Breasts (brought close to room temperature)
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 tbsp Olive Oil
Rice Mixture
- 1 1/2 cups Cooked Rice
- 2 tbsp finely diced Fresh Coriander/Cilantro
- 1/2 Lime (juice only)
Burrito Assembly
- 4 Burrito Sized Tortilla Wraps (warmed in microwave)
- 1 1/2 cups / 150g Cheese (grated, preferably a melting cheese)
- 1/2 cup / 120ml Ranch Dressing (plus more to serve)
- 2 medium Avocados (diced)
Instructions
- Prepare Rice: In a small bowl, combine cooked rice with finely diced coriander/cilantro and lime juice. Taste and adjust seasoning as needed, then set aside.
- Prep Chicken: Butterfly the chicken breasts by slicing them through the center to create four even pieces. Season evenly with garlic powder, onion powder, salt, black pepper, and coat with olive oil.
- Cook Chicken: Heat a griddle or frying pan over medium-high heat. Fry the chicken pieces on both sides until they have light char marks and the center is fully cooked with no pink. Set aside to rest, then dice into small cubes.
- Assemble Burritos: Lay a warm tortilla wrap flat and add a few tablespoons of the lime-cilantro rice in the bottom center. Top with one-quarter of the diced chicken, a couple of tablespoons of ranch dressing, diced avocado, and sprinkle grated cheese over the top, reserving a pinch for later.
- Fold Burritos: Fold the bottom of the tortilla over the filling, then fold in the sides tightly and roll towards the top. When about one inch remains to roll, sprinkle some reserved cheese onto the wrap to help seal the seam during cooking.
- Cook Burritos: Heat a dry griddle or frying pan over high heat until scorching hot. Place a burrito seam side down and slowly rotate with tongs until grill marks appear and the outside is crisp and hollow to the tap. Repeat with remaining burritos. Serve warm with extra ranch dressing if desired.
Notes
- Use freshly cooked rice or leftover chilled rice that has been reheated for best texture.
- The cheese should be a good melting type such as cheddar or Monterey Jack to help seal the burrito.
- Allow chicken to rest after cooking to keep it juicy before dicing.
- Warming tortillas makes them more pliable and easier to roll without tearing.
- Be careful when folding burritos tightly to avoid filling leakage during grilling.
