Ingredients
Scale
- 2 large flour tortillas
- 1 cup shredded grilled chicken
- ½ cup diced onions
- ½ cup diced bell peppers (red and green)
- 1 avocado, sliced
- ¼ cup fresh cilantro, chopped
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup cooked rice (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Sour cream and salsa for serving
Instructions
- In a large skillet, heat olive oil over medium heat. Add diced onions and bell peppers, seasoning with salt and pepper. Sauté for about 5 minutes until tender.
- Warm the tortillas in the skillet or microwave for 10-15 seconds until pliable.
- In a bowl, combine shredded grilled chicken, sliced avocado, and chopped cilantro. Optionally add cooked rice.
- Layer sautéed veggies, chicken mixture, and cheese in the warmed tortillas. Fold in the sides and roll from the bottom to secure the filling.
Notes
- Store any leftovers wrapped in foil or plastic wrap in the fridge for up to 2 days.
- This burrito can be customized with other ingredients like black beans or different proteins.
- For a vegetarian option, swap chicken for sautéed mushrooms or extra beans.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Sautéing, Rolling
- Cuisine: Mexican
- Diet: High Protein
Nutrition
- Serving Size: 1 burrito
- Calories: 550 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg