This wrap is my favorite chicken burrito. I didn’t make guacamole this time, but fresh sliced avocado added a bright, creamy finish that made the flavors pop. The chicken was seasoned just right, and every ingredient I used is one I love — so it’s no surprise this turned out incredible.
If you enjoy bold Tex‑Mex flavors and a satisfying burrito, this recipe is for you.
I served mine with sour cream and hot sauce — a perfect companion for lunch or a quick dinner.
I began by sautéing chopped red bell pepper and green onion until tender and slightly caramelized.
The chicken is tossed with a simple Tex‑Mex spice mix and a squeeze of lime, then grilled to juicy perfection.
Layer warmed refried beans, sautéed veggies, grilled chicken, avocado, and tomatoes on a soft flour tortilla.
I finished mine with shredded Colby Jack cheese and a dollop of sour cream — because cheese and sour cream make everything better.
Tex-Mex Grilled Chicken Burrito
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Ingredients
- 1/2 lb boneless chicken breasts
- 1/2 cup refried beans
- 1 avocado
- 1/2 cup Colby Jack cheese
- 1 tbsp sour cream
- 1 green onion
- 1/2 red bell pepper
- 1/2 tsp granulated garlic
- 1/2 tsp oregano
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1 lime
- 1 tbsp cilantro
- 2 flour tortillas
- salt and pepper to taste
Instructions
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Combine granulated garlic, oregano, cumin, paprika, salt, and pepper. Rub the mixture onto the chicken and squeeze with lime juice.
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Grill the chicken over medium‑high heat for 3–4 minutes per side, until cooked through.
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While the chicken cooks, sauté the green onion and red bell pepper until softened.
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Slice the cooked chicken into bite‑size pieces.
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Warm the tortillas and gently heat the refried beans.
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Assemble the wrap: spread beans on the tortilla, add onions, peppers, chicken, tomatoes, avocado, cheese, and a spoonful of sour cream.
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Roll the tortilla tightly, slice if desired, and serve with hot sauce.
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Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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