Chicken and Cheese Burritos

with rice and avocado
Average: 5 (2 votes)
(2 votes)
Chicken and Cheese Burritos
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Health Score:
8,3 / 10
35 min.
ready in 1 hr 5 min.
Ready in

Healthy, because

Even smarter

This recipe is protein, carbs, and healthy fats all rolled up into one. It is extremely well rounded with the combination of chicken, vegetables, cheese, and tortillas, making it perfect for lunch or dinner, whether you're at home or at the office.

For a lower carb variation, serve this as a burrito bowl without the tortilla. 


1 onion (finely diced)
3 Tbsps vegetable oil
1 Tbsp tomato puree
cup Long grain rice
14 fluid ozs vegetable stock
½ cup Kidney beans (canned, drained)
2 Chicken breasts (approx. 4 ounces each)
Chili powder
1 Avocado
1 tsp Freshly squeezed lemon juice
2 tomatoes (quartered, deseeded and sliced)
4 flour Tortillas
½ cup grated Cheddar cheese

Preparation steps


Preheat the oven to 425°F and line a baking tray with parchment paper or aluminum foil. 

Fry the onion in 1 tbsp hot oil until translucent. Add the tomato purée, fry together briefly, stir in the rice and add the stock. Cover and simmer for around 20 minutes until cooked. Once cooked, add the beans to the rice and season to taste.
Meanwhile, season the chicken breasts with salt, ground black pepper and chilli powder. Fry in 2 tbsp hot oil in a non-stick frying pan for 6-8 minutes until golden brown. Cool slightly and slice or cut into pieces.
Mash the avocado well and season to taste with lemon juice and salt.

Divide the rice, chicken, tomatoes, and guacamole between the tortillas and sprinkle with cheese. Roll up and place on the baking tray with the seam at the bottom. Bake in the oven for around 5 minutes until the cheese begins to melt. Remove from the oven and serve.