Chicken Avocado Burrito

ByOlivia Coleman September 25, 2025

Let’s Talk Chicken Avocado Burritos (And My Questionable Avocado Chopping Skills)

Right, so—Chicken Avocado Burrito. If I had a dollar for every time I made this after a soccer match on a rainy Wednesday, I’d probably have enough for, well, a slightly fancier avocado. I remember when I first whipped this up—didn’t even mean for it to be a thing, just tossed what I had in the fridge into a tortilla. Fast forward and now my nephew even requests it for his birthday. I still butcher the avocado some days, but I tell myself it adds, uh, rustic charm. Anyway, this is one dish that’s become a bit of a ritual (with or without extra napkins, depending on my generosity with the salsa). Let’s get into it.

Why You’ll Love This (or at Least, Why I Keep Making It)

I make this when I want something fast, filling, and full of fresh stuff—I mean, who doesn’t love creamy avocado and juicy chicken wrapped up together?
My family goes a bit mad for it because you can load it up with all kinds of extras (I once snuck in some leftovers—don’t tell my cousin’s kids).
Oh, and if you ever overcook the chicken? Bit of extra salsa and nobody notices; ask me how I know…
Honestly, on muggy summer nights when turning the oven on feels like self-torture, these burritos are a lifesaver.

What You Need (Aka: Don’t Sweat the Small Stuff)

2 medium chicken breasts (sometimes I use rotisserie chicken from the shop—massive time saver)
1 ripe avocado (my grandmother swore by Hass, but honestly, I use whatever’s on offer)
1 cup shredded cheese—cheddar is classic, but pepper jack or a little mozzarella are both fine
1/2 red onion, sliced thin or just go with green onions if you can’t be bothered
1 handful fresh cilantro, chopped (just skip if it tastes like soap to you—been there, survived)
2 biggish flour tortillas (a bit of a rebel here, sometimes I use whole wheat or whatever’s in the freezer)
1/2 cup salsa (homemade like this one from Simply Recipes is lovely, but jarred is perfect for lazy evenings)
Sour cream or Greek yogurt for serving (just a dab, or a giant dollop if that’s your mood)
Salt and pepper to taste
Optional: a squirt of lime, some corn, black beans… you get the shaggy idea.

Okay, So Here’s What I Do

Cook your chicken—either grill, poach, pan-fry, whatever’s easiest. I usually season mine with salt, pepper, and a bit of cumin. Shred or chop when it’s done (this is where I sneak a little taste—gotta check seasoning, right?).
Hack at your avocado—slice in half, ditch the pit, and scoop. Mash a little with a fork, salt it, maybe squeeze over some lime if you’re feeling posh (sometimes it just turns brown anyway, oh well).
Lay out your tortillas and load ‘em up: chicken first, then the avocado, toss on cheese, onions, cilantro, maybe some corn or beans if you’re jazzed up, then a spoonful (or more) of salsa. Try not to get it everywhere—never works for me, but I try.
Wrap it up—Fold up the bottom, roll over the sides, pretend you’re a burrito folding wizard. Don’t worry if it looks weird; it’ll taste good.
Optional: Toast it! I swear by tossing the whole thing in a dry skillet for a couple of mins—gets it crispy, cheese melts a bit… chef’s kiss. But if you’re hangry, skip it.
Slice in half. Or just go for it, no judgement; these can get a bit messy but that’s half the fun.

Things I’ve Learned (The Not-So-Hidden Notes)

If your avocado’s a bit hard, put it in a brown paper bag overnight—works most of the time, unless you forget it altogether and it turns to mush.
Leftover chicken from the night before is actually tastier in this; not sure why.
Sometimes I forget the cilantro and honestly, nobody mentions it (or maybe they’re just sparing my feelings).

Stuff I’ve Tried: Variations and Fails

I’ve crammed in roasted sweet potato cubes—good twist if you want to bulk it up or go half-veg, sort of a happy accident.
Black beans are ace, but one time I tried pickled jalapeños and, uh, that was a bit of a regret—overpowered everything.
Swapped chicken for leftover pulled pork once; not very traditional but nobody complained.

Equipment (But Don’t Stress If You’re Missing Stuff)

Frying pan or skillet (if you want toasty burritos), though once I just zapped it in the microwave—soft, but still tasted grand.
Sharp knife for the avocado, but honestly, I used a butter knife in a pinch once—messy but it worked.
Cutting board (unless you’re a daredevil and just use your hand—would not recommend)

What About Leftovers? Here’s How I Store Them

If, and it’s a big if, you end up with leftovers, wrap them tight in foil and chuck ’em in the fridge. They hold up fine for maybe a day or two, after that the avocado gets suspicious—but honestly, in my house, these just vanish. If you want to reheat, use a skillet or the oven if you’re patient. The microwave works but makes them a bit limp.

How I Like to Serve It (Family Traditions and Half-Baked Ideas)

I put out extra salsa and let everyone dunk their burrito halves. My uncle brings out his homemade hot sauce (you can try this one from Chili Pepper Madness if you’re feeling brave). On birthdays, we go wild and add tortilla chips, because… well, why not?

Things I’ve Messed Up (Pro Tips)

I once tried skipping the cheese layer and the whole thing fell apart, so… just use at least a sprinkle, it glues things nicely.
If you rush the chicken cooking, it ends up stringy and weird. I learned the hard way—just let it chill and cook through gently.
Don’t overload. Tempting, but then you wind up eating it off a plate with a fork. (No shame if you do, though.)

Real Questions I’ve Gotten (And My Totally Honest Answers)

Can I make this ahead of time?
Sure, but honestly the avocado browns. You could brush it with lime juice, but even then… best just to prep everything and assemble later.
Is it freezer-friendly?
Eh, not really. The avocado goes all weird after thawing. Maybe leave the avo out if you plan to freeze and add it fresh later?
What if I don’t have tortillas?
No stress. Use pita, flatbread, or just pile everything in a bowl (kind of like a burrito salad). Did that once by accident and nobody complained.
Could I use turkey instead?
Why not? I’ve used leftover roast turkey, especially around the holidays. Pretty tasty, actually.
Is there a dairy-free option?
Just skip the cheese or use a vegan version (I like the Violife brand, not sponsored but hey, it melts nicely).
Is it spicy?
Only as much as you want. I keep the salsa on the side for picky eaters. Or slap on extra hot sauce if you’re mad for heat.

Totally random side note: I once tried stuffing one of these with leftover roast potatoes. Strange but… not terrible? Anyway, just goes to show, food rules are made to be broken.

That’s the story of my Chicken Avocado Burrito. Messy, fast, and kind of addictive. If you give it a go—let me know how you jazz it up! For more dinner ideas, check out Budget Bytes’ chicken burritos—great for inspiration on a shoestring.

Olivia Coleman