Chicken Burrito with Guacamole
This burrito is everything you want in a quick, satisfying meal: seasoned chicken, creamy guacamole, and a golden toasted tortilla. Simple to make and easy to customise, it’s perfect for a filling lunch or weeknight dinner.
Serves
1-2
Prep time
15 minutes
Cooking time
20 minutes
Ingredients
For the wrap:
- 1 red capsicum, chopped
- 1 cup cooked brown rice and quinoa
- 1 tortilla
For the chicken:
- 250g skinless chicken thigh fillets, sliced
- 1 tbsp paprika
- 1/2 tbsp oregano
- 1/2 tbsp onion powder
- 2 garlic cloves, minced
- 1 tbsp cumin
- Salt and pepper, to taste
For the guacamole:
- 1/2 avocado, mashed
- 1/2 red onion, finely chopped
- 1 tomato, chopped
- Salt and pepper, to taste
- 1/2 lime, juiced
- 2 tbsp olive oil
Directions
- In a bowl, marinate the chicken with paprika, oregano, onion powder, minced garlic, cumin, salt, and pepper for 30 minutes.
- Pan-fry the chicken in a heated skillet over medium heat until cooked through and browned, about 8-10 minutes.
- Add the red capsicum to the skillet and sauté until softened, about 3-4 minutes.
- In a bowl, combine the mashed avocado, red onion, tomato, salt, pepper, lime juice, and olive oil. Mix until all ingredients are combined.
- Fill the tortilla with brown rice/quinoa, guacamole, chicken and capsicum. Fold tightly and place it in a sandwich press. Toast until the wrap is golden brown and crispy.
Ingredients
For the wrap:
- 1 red capsicum, chopped
- 1 cup cooked brown rice and quinoa
- 1 tortilla
For the chicken:
- 250g skinless chicken thigh fillets, sliced
- 1 tbsp paprika
- 1/2 tbsp oregano
- 1/2 tbsp onion powder
- 2 garlic cloves, minced
- 1 tbsp cumin
- Salt and pepper, to taste
For the guacamole:
- 1/2 avocado, mashed
- 1/2 red onion, finely chopped
- 1 tomato, chopped
- Salt and pepper, to taste
- 1/2 lime, juiced
- 2 tbsp olive oil
Directions
- In a bowl, marinate the chicken with paprika, oregano, onion powder, minced garlic, cumin, salt, and pepper for 30 minutes.
- Pan-fry the chicken in a heated skillet over medium heat until cooked through and browned, about 8-10 minutes.
- Add the red capsicum to the skillet and sauté until softened, about 3-4 minutes.
- In a bowl, combine the mashed avocado, red onion, tomato, salt, pepper, lime juice, and olive oil. Mix until all ingredients are combined.
- Fill the tortilla with brown rice/quinoa, guacamole, chicken and capsicum. Fold tightly and place it in a sandwich press. Toast until the wrap is golden brown and crispy.
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
Related Recipes
Lunch
High-protein meals
Chicken
30 minutes or less
Mexican