Easy & Flavorful Green Chilies Avocado Corn Chicken Burrito
A deliciously balanced burrito featuring juicy shredded chicken, roasted corn, diced avocado, and mild green chilies — all wrapped in a warm tortilla with creamy sauce and melted cheese. It’s a fusion of comfort and freshness, offering vibrant Southwestern flavor without being too spicy.
⏱ Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
For the Chicken Filling
1 lb (450g) boneless chicken breasts or thighs
1 tbsp olive oil
2 garlic cloves, minced
1 tsp cumin powder
½ tsp smoked paprika
Salt and black pepper, to taste
¼ cup canned green chilies (mild or medium)
1 cup sweet corn kernels (fresh, canned, or frozen)
Juice of ½ lime
For the Creamy Avocado Mixture
1 ripe avocado, diced
2 tbsp Greek yogurt or sour cream
1 tbsp lime juice
Salt and pepper, to taste
For Assembly
4 large flour tortillas
½ cup shredded cheese (Monterey Jack or cheddar)
½ cup cooked rice (optional for a heartier burrito)
Fresh cilantro (optional garnish)
Instructions
Step 1: Cook the Chicken
1. Heat olive oil in a skillet over medium heat.
2. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add chicken, cumin, paprika, salt, and pepper. Cook for 6–8 minutes per side, until golden and cooked through.
4. Shred or slice the chicken, then return it to the skillet.
5. Stir in green chilies, corn, and lime juice. Mix well and cook for another 2–3 minutes.
Step 2: Prepare the Avocado Mixture
1. In a bowl, mash avocado with yogurt (or sour cream), lime juice, salt, and pepper until creamy.
2. Adjust seasoning to taste — add more lime for brightness or a pinch of salt for balance.
Step 3: Assemble the Burritos
1. Warm tortillas in a dry skillet or microwave.
2. On each tortilla, spread a spoonful of avocado mixture.
3. Add a layer of chicken-corn filling, then sprinkle with cheese (and rice, if using).
4. Fold the sides inward, then roll tightly from the bottom up to seal.
Step 4: Toast (Optional but Delicious!)
1. Heat a clean skillet over medium heat.
2. Place burritos seam side down and cook for 1–2 minutes per side until golden and slightly crisp.
Step 5: Serve
Slice burritos in half and serve warm.
Garnish with extra avocado, cilantro, or a drizzle of creamy sauce or salsa.
Notes & Tips
Make it saucy: Add a drizzle of ranch, chipotle mayo, or yogurt-lime sauce inside the burrito.
Add crunch: Toss in some shredded lettuce or diced bell peppers before wrapping.
Meal prep tip: Wrap tightly in foil or parchment and store refrigerated for up to 3 days.
Make it spicy: Add jalapeños or use medium-hot green chilies.
Nutritional Information
Calories: 520 kcal
Protein: 38g
Fat: 20g
Carbohydrates: 45g
Fiber: 6g
Sugar: 4g
❓ frequently asked questions FAQ
Q: Can I use rotisserie chicken?
A: Absolutely — shred and warm it with green chilies and corn for quick prep.
Q: Can I make it vegetarian?
A: Yes! Substitute chicken with black beans or grilled mushrooms.
Q: How can I make it dairy-free?
A: Skip the cheese and use avocado alone instead of yogurt.