Chicken & Guacamole Burritos

Prep Time
Cook Time
  • Ingredients & Instructions



  • 4

    Mission Organics Flour Tortillas
  • 2

    small boneless, skinless organic chicken breasts
  • 1

    tbsp canola oil
  • 1

    avocado, roughly chopped
  • ½

    roma tomato, diced
  • ¼

    red onion, chopped
  • ½

    tbsp fresh lime juice
  • 1

    tbsp cilantro, chopped
  • ¼

    tsp sea salt
  • ¼

    tsp ground black pepper
  • ½

    cup red and green bell peppers, sliced
  • ½

    red onion, sliced
  • ¼

    cup shredded white cheese
  • sour cream (optional)


  • Step 1

    To grill chicken: Preheat oven to 350°F. Brush grilling skillet lightly with 1 teaspoon canola oil in medium high heat. Grill chicken breast on both sides about oil over medium high heat for about 5 minutes per side. Place in oven for about 10 to 14 minutes, or until chicken is no longer pink.

  • Step 2

    Prepare guacamole by placing the avocado in a bowl and mashing with a fork. Stir in tomato, chopped red onion, cilantro, lime juice, cilantro, salt, and pepper. Mix well. Set aside.

  • Step 3

    Heat 1 tablespoon canola oil in medium non-stick skillet over medium high heat. Add red and green bell peppers, and sliced red onions, stirring constantly, until vegetables are tender, about 4 to 5 minutes. Season with salt.

  • Step 4

    Add chicken and cook for 1 to 2 minutes or until chicken is heated through.

  • Step 5

    Warm tortillas for 10 to 15 seconds on each side on an ungreased pan.

  • Step 6

    To assemble each burrito: lay warm tortilla out flat and spread 2 teaspoons of guacamole. Spoon 1/4 the amount of chicken down the middle of the tortilla. Wrap tightly. Serve warm with side of sour cream, if desired.

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