Quick and Easy Chicken Burritos

Quick and Easy Chicken Burritos are perfect for those busy nights when you need dinner ready fast and still want something homemade and satisfying. I started making these after late soccer practices and now they are my go to when the fridge is almost empty and everyone is hungry.

Ingredients

• Cooked shredded chicken: adds protein and makes these burritos filling look for juicy white or dark meat and shred by hand or fork for best texture
• Mexican cheese blend or mozzarella: brings creamy gooey melt choose blocks you shred yourself for richer flavor than pre shredded cheese
• Avocado: diced for creamy richness ripe but slightly firm avocados are easiest to cube and distribute evenly
• Cilantro: chopped for fresh pop of flavor use bright green leaves and skip stems for milder taste
• Large tortillas: form the wrapper big enough to hold the filling and get golden and crispy when toasted
• Oil: helps crisp and brown the outside of the burrito use a neutral oil like canola or vegetable

Step-by-Step Instructions

Mix the Filling:

In a bowl combine cooked shredded chicken cheese cilantro and diced avocado stir gently so the avocado holds its shape this keeps the filling colorful and creamy

Fill and Roll:

Lay one tortilla flat on your work surface spread about a quarter of the filling across the center work edge to edge for even bites then fold in the sides and roll tightly this keeps everything packed and prevents leaks

Toast the Burritos:

Heat oil in a large skillet or griddle over medium high until shimmering place the burritos seam side down cook two minutes until the outside is a deep golden brown this step adds crunch and seals the roll

Flip and Finish:

Turn each burrito to the other side cook another minute until crispy all over adjust heat if needed for even browning then remove and let cool just enough to eat

Serve Warm:

Slice in half if desired and serve while the cheese is still melty and gooey great with salsa or a drizzle of hot sauce

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I always add extra avocado for my daughter it is her favorite part and her little hands are expert burrito rollers now we make this together on movie nights

Storage Tips

Keep leftovers wrapped in foil or plastic and store in the fridge up to three days Reheat in a hot pan or oven for best texture Microwaving works in a pinch but the outside will not be as crisp For longer storage freeze burritos wrapped individually and reheat straight from frozen

Ingredient Substitutions

Substitute rotisserie chicken for quick prep or use cooked turkey or black beans for a vegetarian twist For cheese cheddar or pepper jack gives a sharp bite In place of cilantro chopped green onions add brightness

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Serving Suggestions

These burritos shine on their own but pair well with salsa sour cream or a squeeze of fresh lime For a fuller meal serve alongside a quick side salad or tortilla chips with pico de gallo

Cultural Context

Burritos have roots in Mexican and American border cuisine They make use of whatever is on hand and always taste best when the filling is warm and the outside is crisp My spin keeps it simple with fresher lighter ingredients for busy family schedules

Recipe FAQs

→ Can I make these burritos ahead of time?

Yes, you can assemble and either freeze or refrigerate the burritos before cooking. They reheat well and maintain good texture.

→ What is the best way to reheat frozen burritos?

Reheat frozen burritos in a skillet or oven at medium heat until hot throughout. This helps keep the outside crisp.

→ Can I substitute the cheese blend?

Absolutely! Mozzarella, cheddar, or any favorite melting cheese will work for extra flavor variation.

→ Is it possible to use flour alternatives for tortillas?

You can replace standard tortillas with whole wheat, gluten-free, or even low-carb wraps if preferred.

→ Can I add other fillings?

Feel free to add beans, sautéed peppers, or rice to the chicken mixture for extra heartiness and flavor.