Description
These Chicken and Avocado Burritos are packed with juicy chicken, creamy avocado, gooey melted Monterey Jack cheese, zesty salsa verde, and a touch of sour cream. A quick and satisfying meal perfect for lunch or dinner! Toast them for a crispy golden exterior or enjoy them soft and fresh.
Ingredients
Units
Scale
- 4 large burrito-sized tortillas (use corn tortillas for gluten-free)
- 1 lb cooked chicken, sliced or shredded
- 1 large avocado, diced
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup salsa verde
- 1/4 cup sour cream or Greek yogurt
- 2 tbsp cilantro, chopped
Instructions
- Lay out the tortillas and evenly divide the chicken, avocado, shredded cheese, salsa verde, sour cream (or Greek yogurt), and cilantro.
- Fold in the sides of the tortilla and roll tightly into a burrito.
- (Optional) Heat a skillet over medium heat and lightly toast the burritos for 2-3 minutes per side until golden brown and crispy.
- Serve immediately and enjoy!
Notes
- Swap out the chicken for grilled shrimp, beef, or beans for a different variation.
- For extra flavor, use taco lime grilled chicken, cilantro lime grilled chicken, or tequila lime chicken.
- Add diced tomatoes, black beans, or a squeeze of fresh lime juice for extra freshness.
- To store, wrap burritos tightly in foil and refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 burrito
- Calories: 480
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75 mg