Mexican Burrito With Chicken & Avocado

Why buy burritos when they’re so simple to make? Save time with precooked chicken (you can also use leftovers!) and budget-friendly staples like canned beans, shredded cheese, salsa and frozen corn. Then, step up your burrito game by adding creamy avocado and fresh lime juice. Wrap in foil, and pack for a homemade lunch.

Ingredients for servings

    Mexican Burrito with Chicken & Avocado

  • precooked or leftover chicken breasts

  • 0.25 cup fresh or frozen corn cooked or thawed

  • 0.25 cup no salt added black beans drained and rinsed

  • 2 tablespoon finely chopped cilantro divided (plus more for optional garnish)

  • 0.5 cup shredded reduced-sodium Cheddar cheese

  • 1 small avocado diced and divided

  • 0.25 cup low-sodium tomatillo salsa divided (plus more for optional garnish)

  • 1 teaspoon lime juice

  • Salt and pepper to taste

  • 3 medium whole-wheat flour tortillas 8-inch

  • Diced tomatoes optional garnish


  • Heat the chicken strips according to package directions. Once warm, chop chicken into bite-size pieces.

  • In a small bowl, combine chicken, corn, black beans, 1 tablespoon cilantro, cheese, 1/2 avocado and 2 tablespoons salsa. Mix well to combine. Add salt and pepper, to taste. In a blender or food processor, combine lime juice, and the remaining avocado, salsa and cilantro. Blend until creamy. Taste for seasoning, adding more lime juice or salt as needed.

  • Spread 1/3 chicken filling into the center of a flour tortilla. Fold in the sides, and bring up the bottom of the tortilla, tucking in the ends. Keep rolling, pressing and creasing the end of the tortilla as you finish rolling it up. Top with avocado cream, and, if desired, more salsa, cilantro and tomatoes.

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