Description
These Chicken and Avocado Burritos are packed with juicy shredded chicken, creamy avocado, gooey melted Monterey Jack cheese, and a kick of salsa verde and sour cream. Quick and easy, this high-protein recipe is perfect for a healthy lunch or dinner. Serve them toasted for extra crispiness!
Ingredients
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4 burrito-sized tortillas (use corn tortillas for gluten-free)
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1 pound cooked chicken, sliced or shredded
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1 large avocado, diced
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1 cup Monterey Jack cheese, shredded
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1/4 cup salsa verde
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1/4 cup sour cream or Greek yogurt
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2 tablespoons cilantro, chopped
Instructions
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Lay out the tortillas on a clean surface.
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Evenly distribute the shredded chicken, diced avocado, shredded cheese, salsa verde, sour cream, and cilantro onto each tortilla.
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Roll the tortillas into burritos by folding in the sides and rolling tightly.
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(Optional) Lightly toast the burritos in a skillet over medium heat for 1-2 minutes per side until golden brown and crispy.
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Serve immediately and enjoy!
Notes
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Use taco lime grilled chicken, cilantro lime grilled chicken, or tequila lime grilled chicken for extra flavor.
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Swap out sour cream for Greek yogurt for a lighter option.
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Add black beans, diced tomatoes, or lettuce for extra texture and nutrition.
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To store, wrap burritos tightly in foil and refrigerate for up to 2 days. Reheat in a pan or microwave before serving.
Nutrition
- Serving Size: 1 burrito
- Calories: 519
- Sugar: 2.5g
- Sodium: 771mf
- Fat: 24g
- Saturated Fat: 8.8g
- Unsaturated Fat: 15.2g
- Trans Fat: 0g
- Carbohydrates: 37.2g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 93mg