Guacamole Chicken Burrito Recipe

Marinate chicken

Pound the chicken breasts to an even thickness (about 1/2 inch) or slice into 1/2-inch cutlets. In a bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Add the chicken, turning to coat. Marinate at room temperature for 15–30 minutes or refrigerate up to 2 hours.

Grill or sear

Preheat a grill or cast-iron skillet to medium-high and oil the grates or pan. Remove chicken from marinade and let excess drip off. Grill or sear 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice thinly against the grain into strips.

Slice the avocados in half, remove pits, and scoop flesh into a bowl. Mash lightly with a fork leaving some texture. Stir in 1 tablespoon chopped cilantro, 1 tablespoon lime juice, 2 tablespoons finely diced red onion, 1/2 minced jalapeño (more or less to taste), 1/4 cup diced tomato, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and adjust salt, lime, or cilantro as desired. Keep covered in the refrigerator until assembly to prevent browning.

In a blender or food processor, combine 1/2 cup Greek yogurt, 1/2 cup packed fresh cilantro, 1 tablespoon lime juice, 1 teaspoon olive oil, 1/2 teaspoon honey, 1 garlic clove, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Blend until very smooth. Taste and adjust seasoning or lime. If sauce is too thick, thin with 1–2 teaspoons water. Chill until ready to assemble.

Warm the tortillas: heat a dry skillet over medium and warm each tortilla 20–30 seconds per side until pliable, or microwave covered with a damp paper towel for 20 seconds.

Assemble burritos: lay a warm tortilla on a flat surface. Spread about 2 tablespoons of guacamole down the center, then add a small handful (about 1/4 cup) of rice if using, 2–3 tablespoons black beans, 3–4 slices of grilled chicken, a handful (about 1/2 cup) shredded lettuce, 2 tablespoons pico de gallo, and 2 tablespoons shredded cheese. Drizzle 1–2 tablespoons cilantro-lime sauce over the fillings. Fold the sides of the tortilla in, then roll tightly from the bottom to enclose the filling. Repeat with remaining tortillas and ingredients.

Finish (optional): For a warm, sealed burrito, place seam-side down on a hot skillet with 1 teaspoon olive oil or cooking spray and cook 1–2 minutes per side until golden and sealed. Serve immediately with extra cilantro-lime sauce and any remaining guacamole or salsa.