Chicken and Avocado Burritos with Fresh Herbs

Chicken and Avocado Burritos with Fresh Herbs are a fresh, flavorful spin on a classic wrap—loaded with tender chicken, creamy avocado, melty cheese, and a vibrant mix of herbs all wrapped in a warm tortilla. These burritos are satisfying, quick to make, and perfect for lunch, dinner, or even meal prep. I love how every bite feels bright, savory, and comforting all at once.

Why You’ll Love This Recipe

I love this recipe because it’s simple, flexible, and full of clean, bold flavors. The creamy avocado balances the juicy chicken, while the herbs add brightness that makes the whole burrito taste fresh and light—even with gooey cheese inside. Whether I eat it hot off the pan or packed cold for lunch, it never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken breast or thighs (shredded or chopped)

• Avocados (ripe, sliced or mashed)

• Flour tortillas (large)

• Monterey Jack or mozzarella cheese (shredded)

• Garlic (minced)

• Fresh cilantro, parsley, or basil (chopped)

• Lime juice

• Salt and black pepper

• Olive oil or butter (for toasting burritos)

Optional add-ins:

• Sliced tomatoes

• Cooked rice or quinoa

• Sour cream or Greek yogurt

• Jalapeños or hot sauce for heat

Directions

1. I start by mixing the cooked chicken with garlic, chopped herbs, a squeeze of lime juice, salt, and pepper. I warm it briefly if it’s cold.

2. I lay out the tortillas and layer the ingredients: a bit of cheese, the chicken mixture, slices of avocado, and any extras I’m using.

3. I fold in the sides and roll each burrito tightly from the bottom up.

4. I heat a skillet over medium heat with a little oil or butter, then toast the burritos seam-side down for 2–3 minutes per side until golden and crisp.

5. I slice them in half and serve hot with extra lime wedges, salsa, or a side salad.

Servings and timing

This recipe makes 4 burritos and takes about 10 minutes to prep and 10 minutes to cook—ready in 20 minutes or less.

Variations

Sometimes I use grilled steak or rotisserie chicken for convenience. I also swap in spinach, arugula, or shredded lettuce for a green crunch. When I want more spice, I add chipotle mayo or spicy salsa inside before rolling.

storage/reheating

I wrap leftover burritos in foil and store them in the fridge for up to 3 days. To reheat, I toast them in a skillet over low heat or warm them in the oven at 350°F (175°C) until hot. I avoid microwaving if I want to keep that crisp tortilla.

FAQs

Can I freeze these burritos?

Yes. I wrap them tightly in foil or plastic, then freeze. I thaw in the fridge overnight and reheat in a skillet or oven until warmed through and crisp again.

Can I use rotisserie chicken?

Definitely. I often use it when I need a fast, flavorful option without extra cooking.

What herbs work best?

I usually use cilantro for a bold, fresh flavor, but parsley, green onion, or even a little mint or dill adds a nice twist.

Can I make these vegetarian?

Yes! I swap the chicken for black beans, grilled veggies, or scrambled tofu and they’re still super satisfying.

What’s the best cheese to use?

I like Monterey Jack or mozzarella for meltiness, but cheddar or pepper jack adds a nice sharpness and spice.

Conclusion

Chicken and Avocado Burritos with Fresh Herbs are quick, wholesome, and packed with flavor and texture. They’re perfect for busy nights or easy lunches, and I love how versatile they are depending on what I have on hand. Wrapped in a golden tortilla and bursting with creamy, herby goodness—these burritos are always a win in my kitchen.

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