This simple nutrient-packed healthy Chicken Avocado Burritos recipe is easy to make and fills you up!
Happy Cinco de Mayo! To celebrate, I created a new recipe: Chicken Avocado Burritos! Mmmm! I actually could have named these Chicken Avocado Spinach and Black Bean Burritos, but I felt that was too long of a name – so I shortened it for you. 🙂 Also, you can mix and match what you put in them to make them your own. That’s the beauty of cooking – you don’t always have to follow the recipe to the T. I know I don’t!
This recipe came about, like most of the other “recipes” I make: by simply looking at what I have in the fridge or cupboard and creating something my family will enjoy (like my taco pasta skillet). This week, in particular, I had made some shredded chicken for a salad and purposely made extra so I could add it to something else another day of the week – easing prep the second time around! I love that.
So I grabbed my chicken and thought – what would help balance this out…I needed veggies, some grains, and cheese…definitely cheese. Oh! And I bought a bunch of avocados the other day because they were on sale for 5/$1 – I needed to use those before they went bad.
Side note: Do you know THE BEST way to slice an avocado? Ever since I learned this it has saved my life (not literally). All you do is cut the avocado in half and take out the pit, as per usual. Then with the avocado in your palm, carefully slice the avocado length wise (and I mean carefully – you don’t want to cut through the skin of the avocado and slice your hand!) – stop here if you want those pretty long slices. If you want your avocado diced, continue to slice it crossways so it looks something like this:
After you have done the slicing, grab a tablespoon and gently slide it between the skin and the fruit. The spoon should fit just right and be able to slide perfectly along the curves of the avocado to scoop out beautiful slices (or dices!). You’re welcome for that life changing food hack. Again, just be super careful not to slice all the way through the skin of the avocado!
Back to the main reason for this post – I tossed the avocado in with the chicken, cheese, added some spinach and black beans and mixed it all up.
And of course I needed a flavor boost, so I added some lime juice, chili powder, cumin, salt and garlic. Mmmm!
I decided this mixture would work best in a tortilla so I divided the mixture between the tortillas, rolled them up and placed them a baking dish. I popped those babies into the oven and let them create heavenly smells throughout the house as they baked. The end result – burrito heaven! I hope you enjoy these as much as my family and I did!
Easy & Healthy Chicken Avocado Burritos Share on X
Chicken Avocado Burritos
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 burritos 1x
- Category: Entree
- Method: Bake
- Cuisine: Mexican
Description
This simple nutrient-packed healthy Chicken Avocado Burritos recipe is easy to make and fills you up!
Ingredients
- 1 1/2 cups shredded cooked chicken (rotisserie works well if you are short on time!)
- 2 medium avocados, diced
- 1 1/2 cups tightly packed spinach
- 3/4 cup cheese (any flavor – I chose mozzarella because that’s what I had but pepper jack would be really good!)
- 1 can black beans, drained and rinsed
- Juice of 1/2 lime
- 2 tsp chili powder
- 3/4 tsp cumin
- 2 cloves garlic, minced
- 1/2 cup non-fat plain Greek yogurt
- 8–10 whole wheat tortillas (I filled 9 tortillas with my mixture, but it could be slightly more or less depending on how much filling you use in each tortilla).
Instructions
- Preheat oven to 375 degrees. Combine the shredded chicken, diced avocados, spinach, cheese, and black beans in a large bowl. Next add in the spices and seasonings – lime juice, chili powder, cumin, salt and garlic. Stir well.
- Spread ~1 tablespoon of the Greek yogurt down the center of the tortilla. Place about 1/4 cup mixture in tortilla. Roll up tightly and place in baking dish. Continue filling and rolling your burritos, placing them in the baking dish side by side. Cover the baking dish with tin foil. Bake for 20 minutes, then remove tin foil and continue baking for another 5-10 minutes, or until tops of tortillas start to brown and crisp – if you like them crispy.
- Serve with your favorite burrito toppings. Enjoy!
Nutrition
- Serving Size: 1 burrito
- Calories: 287
- Sugar: 2 g
- Sodium: 318 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 19 g
- Cholesterol: 29 mg
Let’s Chat: What is your favorite Cinco de Mayo food? Let me know in the comments!
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