Chicken Avocado Burritos

These are GREAT to have on hand.  I make a whole bunch, individually wrap them in foil, stick them in a big ziploc, and throw them in the freezer to pull out individually when I need them.  These were SO choice when I had a new baby at home.  I didn’t have to prepare anything and I could eat them with one hand while breastfeeding.  Such a winner.

Makes: It really depends on how full you make them!  With small tortillas, I’ve made up to 28 (!!!!!) at once, but they could have been filled more if I wanted to.  It just makes a lot, ok?


  • One whole rotisserie chicken (or you can just cook up some chicken breasts, but it’s not as good that way).
  • 2 cups grated cheese (I like to get the quesadilla blend, but any cheese you like will probably be good)
  • 3-4 avocados – sliced
  • A handful of chopped cilantro
  • Tortillas (I like to make the small ones, but you do you!)
  • Hummus (I get supremely spicy hummus and it’s GREAT)
  • If you like sour cream, I guess you could put some in, but I think sour cream is gross and ruins everything, so whatever.


  1. Pull all that chicken off of the bones.  You can save the bones to make broth or something, or you can just throw them in the trash.  It all depends on how much of a pioneer you are.
  2. Spread your hummus onto each of your tortillas – I take up all of the counter space when I make this.  If you’re using sour cream, now is probably the time.
  3. Divide the chicken, cheese, avocado, and cilantro onto each tortilla.  Don’t overdo it.  It’s really easy to overfill a tortilla.  If you’re concerned about that, just whip out another tortilla and make more burritos!
  4. For any burritos that you don’t plan to eat immediately, roll them up how you like and wrap them individually in foil.  They are ready to go in the freezer.
  5. For the burritos you are eating now, roll them up and heat some oil in a skillet on medium-low.  Cook your burrito in the hot oil until the outside is crispy and the inside is delicious and perfect!


I leave the burrito wrapped in foil and pop that bad boy straight into the oven while it heats to 350.  It takes 20-30 minutes after the oven heats up for the burrito to thaw and heat through, but I use the little tortillas, so it would probably take longer for big tortillas.  I don’t know.  I’m not a mathematician.

The downside to eating the previously frozen burritos is that you don’t get the crispy deliciousness that cooking them in the skillet provides, but the upside is that your entire prep time consisted of pulling something out of the freezer and turning on the oven.  So that’s that.



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