Guac Burrito Recipe

Prepare avocados

Cut avocados lengthwise, remove pits and scoop flesh into a medium bowl.

Mash the avocado with a fork to desired texture (slightly chunky is recommended).

Add lime juice immediately and stir to combine — this both flavors and slows browning.

Fold in diced red onion, chopped cilantro, finely chopped jalapeño, salt, and black pepper. Taste and adjust salt or lime as needed. Cover and refrigerate if not using right away.

Warm the cooked shredded chicken (or black beans) if needed: heat gently in a skillet over medium heat for 3–4 minutes with a splash of water or stock until hot. Season with a pinch of salt and pepper if desired.

Warm the rice if cold: microwave 1–2 minutes or heat in a skillet with a splash of water until hot and fluffy.

Warm the flour tortillas: heat a large skillet over medium heat. Brush each tortilla lightly with olive oil or butter (about 1/4 tbs per tortilla) and warm 20–30 seconds per side until pliable and lightly toasted. Keep tortillas covered with a clean towel to stay warm.

Assemble each burrito: place one warm tortilla on a flat surface. In the center, layer 1/2 cup cilantro-lime rice, 1/2 cup cooked chicken (or 1/2 cup black beans), 1/4 cup shredded cheese, about 1/2 cup shredded lettuce, 1/4 cup pico de gallo, 3–4 tbs guacamole (about 3/4 to 1/4 of the portion depending on preference), and 1/2 tbs sour cream if using. Add hot sauce or salsa verde to taste.

Fold the burrito: fold the sides in, then fold the bottom edge up over the filling, roll tightly away from you to enclose. If desired, toast the folded burrito seam-side down in the skillet for 1–2 minutes per side to help seal and crisp the exterior.

Repeat assembly and toasting with remaining tortillas and fillings.

Slice burritos in half on the bias and serve immediately with extra guacamole, lime wedges, and hot sauce on the side.

Leftover guacamole can be stored in an airtight container with plastic pressed onto its surface and refrigerated for up to 1 day.