Chicken Avocado Burrito

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  • 2 cups cooked and shredded chicken (see the quick tip on page bottom)
  • 1 cup Sargento Mozzarella grated cheese
  • 1 avocado -diced
  • 2 Tablespoons cilantro-chopped
  • 4 large Tortilla Land tortillas
  • 4 Tablespoon Daisy sour cream
  • 1 Tablespoon Wesson oil


Heat 1 tablespoon olive oil in a frying pan, place chicken breast sprinkled with salt and pepper and roast for about 5 minutes on each side. Spread 1 tablespoon mustard over the chicken, add about 1/4 cup water add cook covered for a few more minutes.

Cut cooked chicken into thin stings.

Mix the chicken, cheese, cilantro, and the diced avocados.

Spread 1 tablespoon sour cream on each tortilla, add 1/4 of the mixture, form a roll.

Heat 1 tablespoon oil in a pan and place all four tortillas on the pan, cook for 2 minutes on medium- high heat. Flip on the other side and cook for another minutes or until the tortillas are golden.

Quick Tip: For the shredded chicken: 2 chicken breasts, salt, and pepper- to taste, 1 Tablespoon mustard, 1 Tablespoon olive oil

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