This healthy chicken avocado burrito recipe has been a lifesaver for me as a busy momma/wife/blogger. These burritos are a favorite in my family and they are so easy to throw together! They include juicy chicken, cool and creamy avocado, delicious and melty cheese and flavorful onion. If you know anything about me, you know that I LOVEEE spicy food – so I will usually toss in some (tons of) sliced, fresh jalapeño as well.
I use my panini press to make some delicious paninis, but I also love using it when I make these burritos. Just wrap them up, throw them on the press and voila! You have a grilled, cheesy burrito ready at your fingertips.
Jesse isn’t a big fan of the crockpot – the meat weirds him out a little bit – so I have to be pretty creative, especially on super busy days. I love that I can chop all of these ingredients and store them in the fridge until I’m ready to make these chicken avocado burritos so that they literally only take 5 minutes to make. I have also placed them in the freezer and heated them up in a pan when Jesse has to rush out of the house.
You can pair these with anything you’d like to use for dipping. My recommendations are: Greek yogurt mixed with a dash of hot sauce, red or green chile, Taco Bell sauce (I love that stuff), guacamole, sour cream or salsa. No matter what you use, you definitely won’t be disappointed!
4 whole wheat, low-carb tortillas (I used La Tortilla Factory tortillas from Sprouts)
1 lb. grilled chicken, sliced and seasoned with garlic salt
1/2 fresh jalapeño, diced (remove veins and seeds)
1 cup shredded pepper jack cheese
1 large avocado, diced
1/4 red onion, diced
2 tablespoons cilantro, chopped
1. Combine all ingredients into center of tortilla and wrap, ensuring edges are sealed.
2. Heat up panini press and spray with cooking spray.
3. Place burrito onto panini press and cook until cheese is melted.
4. Serve with optional sides and enjoy!
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