
Easy baked avocado chicken burritos made with Mission Gluten Free Tortillas, shredded chicken, ripe avocado, melty cheese and fresh cilantro—perfect for weeknights or lunches.

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.
I remember serving these at a casual Friday night get-together; everyone grabbed one and kept sneaking another. My sister told me she loved the warm exterior and the cool avocado bite together, which made me realize how the contrast is the heart of this dish. These burritos have become a rotating staple for simple entertaining and busy family dinners.
I love that this version is both forgiving and flexible: I can riff with spices, swap proteins, or make them vegetarian with beans and a bright vegetable salsa. Family members appreciate the hands-on assembly when we make a burrito bar for gatherings, and I often pair these with a smoky salsa and extra lime wedges for brightness. The baked finish gives a more composed, less messy option compared with pan-grilled burritos, which is great for serving at casual dinners.
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.
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.
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.
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.
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.
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.
Warm tortillas briefly in a dry skillet before filling to prevent tearing when rolling.
If freezing, cool completely, wrap individually in plastic and foil, then store in a freezer bag to avoid freezer burn.
To keep avocado from browning when prepping ahead, toss diced avocado with a little lime juice and store airtight for short periods.
This nourishing baked avocado chicken burritos recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Baked Avocado Chicken Burritos recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 400 degrees F and line a baking sheet with non-stick foil or parchment to prevent sticking.
Heat a dry skillet over medium-high and warm each tortilla 10 to 15 seconds per side until pliable to avoid cracking when rolling.
Place warmed tortilla flat and add 1/2 cup chicken, 1/4 cup diced avocado, 1/4 cup shredded cheese, 1 tablespoon sour cream and 1 tablespoon cilantro down the center.
Fold short ends over filling, then tuck and roll tightly with seam side down to seal; press gently to compact filling.
Place burritos seam-side down on the prepared sheet and bake 12 to 15 minutes until tops are golden and cheese is melted; broil briefly if extra crisping is desired.
Serve warm with extra cilantro, sour cream, avocado and salsa. Let rest 1 to 2 minutes after baking for easier handling.
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This recipe looks amazing! Can't wait to try it.
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