This recipe arrived in my life on a chaotic weeknight when I needed something fast, satisfying, and family-approved. I had leftover cooked chicken, a couple of ripe avocados, and a package of Mission® Gluten Free Tortillas in the pantry. What started as a quick assembly turned into a beloved staple: baked avocado chicken burritos that are crisp on the outside, creamy and bright inside, and endlessly adaptable. I discovered this combination on an evening when both kids had activities and there was only 20 minutes before everyone was starving. The result was such a hit that it earned a permanent slot in our weeknight rotation.

What makes these burritos special is the contrast of textures and temperatures: warm, slightly crisp tortillas give way to pockets of cool avocado, juicy shredded chicken, and gooey, melted cheese. The cilantro and a dollop of sour cream add freshness and creaminess that lift the whole bite. Over time I've fine-tuned the assembly and oven technique to keep the burritos from getting soggy while ensuring the filling reaches an even, warm temperature. This method yields consistent results whether you use leftover roasted chicken, a quick rotisserie portion, or pulled chicken from the freezer.

Ingredients

• Mission® Gluten Free Tortillas (6): These provide a sturdy, pliable wrap that crisps nicely in the oven. Look for the 8–10 inch size for a balanced filling-to-wrap ratio. The gluten-free option keeps this accessible for guests with gluten sensitivities.
• Cooked chicken (3 cups, cubed or shredded): Rotisserie chicken works wonderfully for speed; roughly 3 cups equals about 1 pound cooked. Dark and white meat both work—dark meat yields more juiciness while white meat is leaner.
• Avocado (1 1/2 cups, diced — about 2 medium avocados): Choose avocados that yield slightly to gentle pressure for creaminess without being mushy. Dice just before assembly to maintain color and texture.
• Shredded cheese (1 1/2 cups): A 50/50 blend of cheddar and Monterey Jack is my go-to for flavor and meltability, but pepper jack adds a nice kick if you like heat.
• Sour cream (6 tbsp, optional): A tablespoon per burrito gives creaminess and helps the filling bind; use full-fat for richness or Greek yogurt for a tangy, higher-protein swap.
• Fresh cilantro (6 tbsp): Roughly a tablespoon per burrito for bright herbal notes. Flat-leaf cilantro tends to be more aromatic than the curly variety—chop just before filling.

Instructions

Preheat and prep: Preheat the oven to 400°F. Line a baking sheet with non-stick foil or parchment to prevent sticking and make cleanup faster. This temperature crisps the tortilla without drying the filling—aim for a 12–15 minute bake so the interior warms through while the exterior turns golden. Warm the tortillas: Heat a skillet over medium-high heat and warm each Mission® Gluten Free Tortilla about 10–15 seconds per side. Warming makes them pliable for rolling and reduces the risk of tearing when you fold the burritos. Assemble the fillings: In the center of each warmed tortilla, layer approximately 1/2 cup cooked chicken, 1/4 cup diced avocado, 1/4 cup shredded cheese, 1 tablespoon sour cream, and 1 tablespoon chopped cilantro. Keep the filling centered and don’t overstuff—this helps maintain a tidy seam during baking. Roll and seal: Fold the short ends of the tortilla inward, then roll tightly from one edge to the other, placing the burrito seam-side down on your prepared baking sheet. Tucking the ends prevents fillings from escaping and encourages even heating. Bake until golden: Bake seam-side down for 12–15 minutes, or until the tops are golden and the cheese is melted inside. If you prefer a more toasted finish, switch the oven to broil for the last 30–60 seconds—watch closely to avoid burning.

Storage Tips

Store cooled burritos in an airtight container or wrap individually in foil before refrigerating; they remain moist and tender for up to 3 days. For longer storage, freeze single portions wrapped in plastic wrap and foil, then place in a freezer bag for up to 3 months. Reheat from frozen in a preheated 350°F oven for 20–25 minutes (unwrap the foil for the last 5 minutes to crisp the tortilla) or microwave for a faster option—use 2–3 minutes on high and then finish in a skillet for crispness if desired.

Ingredient Substitutions

If you need dairy-free options, swap shredded cheese for a plant-based melter and replace sour cream with a dairy-free yogurt or cashew cream—use the same amounts. For extra fiber, add 1/2 cup black beans per burrito or substitute avocado with mashed roasted sweet potato for a different flavor profile. If you prefer less fat, use 1% Greek yogurt instead of sour cream and reduce cheese to 1 cup; the burritos will be lighter but still very tasty.

Serving Suggestions

Serve with extra chopped cilantro, lime wedges, and your favorite salsa—pico de gallo or a roasted tomato salsa are both excellent. For a heartier plate, add a side of cilantro-lime rice or a crisp mixed greens salad with a citrus vinaigrette. Garnish with sliced jalapeños or pickled onions for brightness, and offer hot sauce on the side for guests who want a spicy kick.

Cultural Background

While these are American-style burritos with baked finishing inspired by casual Tex-Mex traditions, they borrow techniques from many places: the convenience of rounded, pliable tortillas, the robust flavors of cilantro and lime, and the modern American preference for baking over frying. The use of Mission® Gluten Free Tortillas is a contemporary adaptation that keeps the wrapping familiar while widening accessibility.

Seasonal Adaptations

In summer, add fresh corn kernels or a quick grilled vegetable mix for brightness. In fall and winter, swap avocado for roasted diced butternut squash and add a pinch of smoked paprika to the chicken for warmth. Holiday gatherings call for slightly richer fillings—consider mixing in a splash of chopped roasted chiles or swapping regular cheese for smoked gouda to make the burritos feel festive.

Meal Prep Tips

Assemble burritos without baking and store seam-side down in a single layer in the refrigerator for up to 24 hours; bake straight from chilled, adding 3–5 minutes to the baking time. For freezing, flash-freeze burritos on a tray for 30 minutes before wrapping—this prevents them from sticking together. Label packages with date and contents; reheating from frozen keeps lunches quick and satisfying.

Success Stories

Readers have told me these became busy-parent lifesavers and college-student staples. One friend emailed to say she packed frozen burritos for her spouse working long night shifts—he reported them as the “best work dinners ever.” Another reader substituted shredded turkey after Thanksgiving and said the leftovers felt entirely new, with rave reviews all around.

These baked avocado chicken burritos are a simple, flexible solution when you want something comforting, fast, and easy to scale. Whether you’re feeding a family, prepping for lunches, or bringing a crowd-pleaser to a gathering, they deliver dependable flavor and texture—and that little bit of crisp from the oven never fails to impress. Give them a try and make them your own.