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Avatar photoJohnson Maya

Baked Avocado Chicken Burritos Recipe

Crispy baked avocado chicken burritos fuse tender shredded chicken, creamy avocado, and melty cheese in soft tortillas for a Tex-Mex inspired weeknight win. Oven-baked for golden crunch without frying, they're packed with flavor and 24g protein per serving.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 489
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE FILLING:
  • 2 cups cooked shredded chicken breast
  • 2 ripe avocados, diced
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/2 cup salsa verde
  • 1/2 cup sour cream
  • 1 (15 oz) can refried beans
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional)
  • FOR ASSEMBLY:
  • 6-8 large flour tortillas
  • Olive oil for brushing

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper

Method
 

  1. baked avocado chicken burritos recipeCard1
  2. Step 1: In a large bowl, gently mix shredded chicken, diced avocados, 1/2 cup cheese, salsa verde, sour cream, cumin, salt, pepper, and cilantro. Let rest 5 minutes for flavors to meld, ensuring creamy texture without mashing avocado—visual cue is glossy, cohesive filling ready to scoop.
  3. Step 2: Warm tortillas in microwave (damp towel, 20-30 sec) or skillet until pliable. Spread 2 tbsp refried beans per tortilla center, add 1/2 cup filling, top with cheese; fold sides, roll tightly seam-side down on parchment-lined sheet. Brush lightly with oil.
  4. Step 3: Bake at 400°F for 18-20 min until golden and bubbly, rotating halfway. Rest 2-3 min before slicing—perfect pull-apart cheese strings signal doneness.

Nutrition

Calories: 489 | Carbohydrates: 41 | Protein: 24 | Fat: 26 | Fiber: 6 | Sugar: 3

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of water or broth to restore moisture. Do not freeze as the texture will change.
MAKE AHEAD: You can prepare filling up to 24 hours in advance and store covered in the fridge. Bring to room temperature 30 minutes before cooking.
SUBSTITUTIONS: For a dairy-free version, substitute sour cream with vegan yogurt and cheese with dairy-free shreds. Gluten-free flour blend works well as a 1:1 swap — add 1/4 teaspoon xanthan gum if your blend doesn't include it.
PRO TIPS: Rest filling 5 min before assembly for better binding; broil 1 min end for extra crisp; use room-temp ingredients to prevent cracking.
SERVING SUGGESTIONS: Serve halved with lime wedges, rice, and chips; garnish with pickled jalapeños for heat; great for meal prep lunches.
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