Chicken and Avocado Baked Burritos

These Chicken and Avocado Baked Burritos are the kind of weeknight dinner that feels like a treat but comes together with minimal fuss. Think warm, whole wheat tortillas wrapped around tender, ready-to-use chicken, a creamy hit of avocado, bright cilantro, and a satisfying pop of sweet corn and black beans. They bake until the edges are golden and just crisp, making them perfect for a casual family meal or for packing into lunches that will still feel fresh the next day.

This recipe uses six large whole wheat tortillas and convenient pre-cooked chicken strips, so most of the work is chopping and mixing. The spice blend is deliberately simple—garlic powder, cumin, smoked paprika, and a pinch of salt—to let the natural flavors of the avocado and corn shine. If you like, serve with a wedge of lime, a dollop of plain yogurt, or your favorite salsa for dipping.

Why you’ll love these burritos

• Fast: With Tyson® Grilled & Ready® chicken strips, you skip long cook times and get dinner on the table in under 30 minutes.
• Balanced: Whole wheat tortillas add fiber and a hearty texture, while black beans and corn provide plant-based protein and sweetness.
• Versatile: These roll-ups are just as good straight from the oven as they are reheated for lunch the next day.
• Family-friendly: Mild seasoning keeps this recipe approachable for kids, while cilantro and smoked paprika offer depth for grown-ups.

Ingredients

• 6 large whole wheat tortillas
• 2 cups Tyson® Grilled & Ready® chicken strips
• 1 can black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1 avocado, peeled, pitted and diced
• 1/4 cup diced green onion
• 1/4 cup finely chopped cilantro
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp cumin
• 1/4 tsp smoked paprika (or regular paprika)
• Cooking spray

Equipment

• Baking sheet
• Mixing bowl
• Cutting board and knife
• Spoon or spatula
• Aluminum foil or parchment paper (optional, for easier cleanup)

Prep and timing

• Prep time: 10–15 minutes
• Cook time: 12–15 minutes
• Total time: about 25–30 minutes
• Makes: 6 servings (one burrito per person, depending on appetite)

Flavor notes and variations

If you prefer more heat, add a pinch of cayenne or a few dashes of hot sauce to the filling. For a cheesier version, sprinkle 1/2 to 1 cup of shredded cheese over the filling before rolling—the cheese will melt in the oven and help the tortillas brown. Swap cilantro for parsley if you’re not a cilantro fan, or add a squeeze of lime juice to the diced avocado for extra brightness. The spices listed are modest to keep the flavors balanced; adjust them slightly to taste.

Step-by-step directions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil or parchment paper if you like, and lightly coat it with cooking spray to prevent sticking.
2. Prepare the filling: Place the 2 cups of Tyson® Grilled & Ready® chicken strips into a large mixing bowl. Add the drained and rinsed can of black beans and 1 cup of thawed frozen corn kernels. Stir gently to combine the ingredients without breaking up the beans and chicken too much.
3. Add the fresh ingredients and seasonings to the bowl: Fold in the diced avocado (1 whole avocado, peeled, pitted and diced), 1/4 cup diced green onion, and 1/4 cup finely chopped cilantro.
4. Season the filling evenly by sprinkling the 1/4 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon cumin, and 1/4 teaspoon smoked paprika (or regular paprika) over the mixture. Toss gently with a spoon or spatula until the spices coat the filling evenly and the avocado is distributed throughout.
5. Lay out one of the 6 large whole wheat tortillas on a clean work surface. Spoon an equal portion of the filling down the center of the tortilla, forming a line that leaves about 1–1.5 inches of space on the long edges and both short ends so you can fold cleanly.
6. Fold the short ends of the tortilla over the filling, then roll the tortilla tightly from one long side to the other to form a burrito. Make sure the seam side is down so the burrito stays closed. Repeat this process with the remaining tortillas and filling until you have 6 burritos total.
7. Place the rolled burritos seam-side down on the prepared baking sheet. Lightly coat the tops of the burritos with cooking spray; this helps the tortillas brown and crisp in the oven.
8. Bake in the preheated oven for 12–15 minutes, or until the tortillas are warmed through and the edges turn golden brown. If you added cheese, bake until cheese is melted and bubbly.
9. Remove the baking sheet from the oven and let the burritos rest for 2–3 minutes before serving—this helps the filling set slightly so the burritos hold together when cut or picked up.
10. Serve warm. Optional accompaniments include plain yogurt or sour cream, salsa, lime wedges, or extra chopped cilantro for garnish.

Serving suggestions

These burritos are hearty enough to serve with a simple side salad or tortilla chips for crunch. For a lower-carb option, skip the tortillas and assemble the filling into lettuce cups. If you’re feeding a crowd, set up a burrito bar with shredded lettuce, pico de gallo, grated cheese, and pickled jalapeños so everyone can customize.

Storage and reheating

Leftover burritos keep well in the refrigerator for up to 3 days. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 10–12 minutes until heated through. For quick reheating, microwave on high for 1–2 minutes, flipping halfway through, but note the tortilla won’t be as crisp as when baked.

Notes on ingredients

The recipe relies on fully cooked, chilled chicken strips for speed. Using the specified 2 cups of Tyson® Grilled & Ready® chicken strips gives you tender, pre-seasoned chicken that melds with the other fillings without needing extra cooking. The single avocado is diced and folded in to keep a creamy texture; if you prefer a smoother spread, mash it lightly before mixing. The canned black beans should be drained and rinsed thoroughly to remove excess sodium and can be swapped for pinto beans if you prefer.

Quick tips

• Dice the avocado just before mixing to keep it from browning.
• If tortillas crack when you roll, warm them for 10–15 seconds in the microwave wrapped in a damp paper towel to make them pliable.
• For a crisper shell, brush with a little oil instead of using cooking spray before baking.

Nutrition snapshot (approximate per burrito)

Each serving provides a balance of protein, fiber, and healthy fats from the chicken, beans, and avocado. Exact nutrition values depend on the brand of tortillas and the specific Tyson® chicken product used.

Final thoughts

Simple, satisfying, and flexible—these Chicken and Avocado Baked Burritos are a go-to for busy nights. The combination of whole wheat tortillas, pre-cooked chicken strips, black beans, corn, and fresh avocado feels fresh and homey without requiring complicated steps. Make the filling ahead of time for an even faster weeknight finish, or double the batch and freeze a few for quick lunches. Whatever your schedule, these burritos slice easily, travel well, and will likely become a staple in your dinner rotation.