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Homemade Chicken and Avocado Baked Burritos photo

Chicken and Avocado Baked Burritos

Flavorful baked burritos filled with chicken, beans, corn, and avocado for an easy weeknight meal.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • Large Bowl
  • Measuring cups and spoons
  • Knife
  • Cutting Board
  • Baking Sheet
  • Aluminum Foil
  • Cooking spray

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 green onion diced
  • 1/4 cup cilantro finely chopped
  • 1/4 teaspoon seasoning mix contains garlic powder, salt, cumin, and smoked paprika (or regular paprika)
  • cooking spray

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with foil; lightly spray the foil with cooking spray.
  • In a large bowl, combine the chicken strips, drained black beans, thawed corn, diced avocado, diced green onion, chopped cilantro, and the seasoning mix; toss gently to combine without mashing the avocado.
  • Lay a tortilla flat and spoon about 1/2 to 3/4 cup of the chicken mixture into the center of each tortilla.
  • Fold the sides over the filling and roll the tortilla up, tucking in the ends to enclose the burrito.
  • Place each burrito seam-side down on the prepared baking sheet and lightly spray the tops with cooking spray.
  • Bake for 10–15 minutes, until the tortillas are lightly browned and crisp.
  • Serve warm; optional toppings include sour cream and guacamole.

Notes

  • Use frozen corn thawed in a bowl of warm water to speed prep.
  • Pat the tortilla dry if too moist before rolling to prevent sogginess.
  • Smoked paprika can be substituted with regular paprika.
  • Warm the tortillas briefly to make rolling easier.