This recipe for Baked Avocado Chicken Burritos is the kind of weeknight winner that became a favorite the very first time I made it. I discovered this combination on a busy Tuesday evening when pantry staples and leftover chicken needed to become something comforting, portable, and fast. The contrast of warm, crisped tortillas with creamy avocado and melting cheese always earns approving nods at my table. It feels like comfort food without being heavy, and I love that the avocado brings a green, cooling creaminess that makes every bite sing.

I first tried this version with Mission Gluten Free Tortillas because a friend needed gluten-free options and I didn’t want to compromise on texture. The tortillas warm and seal beautifully for baking, and the final golden tops give the burritos a slightly toasted finish. These roll-ups are a great way to use cooked chicken or make use of a rotisserie bird, and they come together in under 35 minutes from start to finish. They are perfect for quick dinners, make-ahead lunches, or for feeding a hungry group with minimal fuss.

Ingredients

• Mission Gluten Free Tortillas: 6 tortillas. Choose the 8- or 10-inch size depending on how tightly you like to roll. These tortillas heat quickly and hold up well in the oven without cracking.
• Cooked chicken: 3 cups, cubed or shredded. Rotisserie chicken is an excellent shortcut; look for all-white meat if you prefer a milder flavor.
• Avocado: 1 1/2 cups diced (about 2 medium avocados). Use ripe but still firm avocados so they hold shape when diced and don’t turn mushy inside the warm burrito.
• Shredded cheese: 1 1/2 cups. A cheddar and Monterey Jack blend melts beautifully. Feel free to use pepper jack for a little heat or a dairy-free cheese if needed.
• Sour cream: 6 tablespoons, optional. Adds tang and moisture; Greek yogurt can substitute for a lighter option.
• Fresh cilantro: 6 tablespoons, chopped. Adds brightness; if you reallly dislike cilantro, flat-leaf parsley makes a decent substitute.

Instructions

Preheat and prepare: Preheat the oven to 400 degrees F and line a baking sheet with non-stick foil or parchment. This temperature crisps the tortilla edges and gives a golden top in the specified bake time. Use a rimmed sheet to catch any stray cheese. Warm the tortillas: Heat a dry skillet over medium-high. Warm each Mission Gluten Free Tortilla for about 10 to 15 seconds per side; you want them pliable but not browned. Warming prevents cracking when you roll and helps the tortillas seal during baking. Assemble the fillings: Place each warmed tortilla on a flat surface. Add about 1/2 cup of cooked chicken in a line down the center, 1/4 cup diced avocado, 1/4 cup shredded cheese, 1 tablespoon sour cream and 1 tablespoon chopped cilantro. Distribute ingredients evenly so every bite is balanced. Roll and tuck: Fold the short ends over the filling, then tuck and roll tightly so the seam ends up on the bottom. Tucking ensures the burrito holds together; press slightly to compact the filling without squeezing out the avocado. Bake until golden: Place seam-side down on the prepared baking sheet and bake 12 to 15 minutes, or until the tops are golden and the cheese has melted. If you prefer extra crispness, broil for the final 30 to 60 seconds—watch closely to avoid burning. Serve and garnish: Serve hot with extra cilantro, sour cream, diced avocado or your favorite salsa. Let the burritos rest 2 minutes after baking to firm up slightly before slicing or serving.

Storage Tips

For short-term storage, place cooled burritos in an airtight container and refrigerate for up to 3 days. To freeze, wrap each burrito in plastic wrap and then in foil before placing in a freezer bag to prevent freezer burn. Label with date and reheat from frozen in a 350 degrees F oven for 25 to 35 minutes, or thaw overnight in the refrigerator and bake 12 to 15 minutes. For best texture, avoid microwaving frozen burritos straight away; the oven preserves crispness while warming evenly.

Ingredient Substitutions

Swap the chicken for shredded beef, pork carnitas or seasoned black beans for a vegetarian option. If you need dairy-free choices, use vegan cheese and a dairy-free yogurt instead of sour cream. For lower fat, reduce the cheese to 1/3 cup total per burrito and use Greek yogurt in place of sour cream. You can also add roasted peppers, corn, or a small scoop of Spanish rice to vary texture—adjust quantities so fillings remain easy to roll.

Serving Suggestions

Serve with a bright tomato salsa, smoky chipotle sauce, or a simple pico de gallo. A wedge of lime and extra cilantro dress up the plate. For sides, pair with a crisp green salad, a bowl of seasoned black beans, or cilantro-lime rice for a fuller meal. These burritos also work well at picnics—wrap individually in foil to keep warm and portable.

Cultural Background

While burritos have origins in northern Mexico and were popularized in the US border regions, this baked avocado chicken version reflects a modern American approach to handhelds: a fusion of convenience and fresh ingredients. Baked burritos are a common adaptation in home kitchens where crispness and ease of serving are priorities. Using avocado as a creamy component is a nod to both traditional Mexican flavors and contemporary trends that highlight fresh produce in comforting dishes.

Seasonal Adaptations

In summer, use ripe avocado and add grilled corn and diced tomatoes for a fresher profile. In cooler months, swap the avocado for a warm avocado crema or roasted sweet potato to add seasonal warmth. For holiday variations, consider adding spiced roasted squash and pepitas, or for game day, load with smoky pulled chicken and pickled jalapeños.

Meal Prep Tips

To streamline weeknight prep, shred or cube a large batch of chicken on Sunday, store in the fridge, and dice avocados just before assembly to prevent browning. Assemble burritos and freeze individually for quick lunches. Keep garnishes like cilantro, extra avocado and sour cream separate until serving to maintain brightness and texture. Use labeled containers and a checklist so reheating is fast and the meal retains its intended balance.

These baked avocado chicken burritos are an easy, adaptable meal that rewards little effort with big flavor. Whether you make them for a busy weeknight or a casual gathering, they travel well, freeze beautifully, and invite plenty of creative variations. Give them a try and make them your own—the balance of warm tortilla, creamy avocado, and melty cheese is hard to beat.