Quick Easy Chicken Burritos (Printer-Friendly)
Shredded chicken, avocado, and cheese wrapped and pan-grilled in golden tortillas. Perfect for a fast, satisfying meal.
# What You’ll Need:
→ Proteins
01 -
2 cups cooked shredded chicken
→ Dairy
02 -
1/2 cup Mexican cheese blend or mozzarella, shredded
→ Produce
03 -
1 avocado, diced
04 -
2 tablespoons fresh cilantro, chopped
→ Pantry
05 -
4 large flour tortillas
06 -
1 tablespoon neutral oil (canola or vegetable)
# Steps to Follow:
01 -
Combine shredded chicken, shredded cheese, chopped cilantro, and diced avocado in a mixing bowl. Stir gently to maintain avocado shape and even distribution.
02 -
Lay one tortilla flat on a clean surface. Spread approximately one-quarter of the filling along the center, from edge to edge. Fold the sides inward and roll tightly to secure the filling and prevent leakage.
03 -
Heat oil in a large skillet or griddle over medium-high heat until shimmering. Place burritos seam side down in the pan and cook for 2 minutes until the exterior is deep golden brown.
04 -
Flip the burritos and cook the other side for 1 minute until crisp and evenly browned. Adjust heat as needed to ensure even toasting, then remove from heat and let rest briefly before serving.
05 -
Slice burritos in half if desired and serve warm, while cheese remains melted and creamy. Optionally accompany with salsa or hot sauce.
# Helpful Hints:
01 -
Burritos may be frozen cooked or uncooked, individually wrapped, for up to 3 months. Reheat in a skillet or oven for best texture.
02 -
Warm tortillas briefly before rolling to prevent cracking. Avoid overfilling to ensure easy handling.