It is 6pm. You are tired. Dinner needs to happen fast. These crispy chicken burrito wraps are the perfect answer.
They are fresh, filling, and so easy to make. You can have a meal ready in minutes. This recipe is a lifesaver for busy summer evenings when you want to stay cool.
Why You Will Love This Recipe
You will love how fast these come together. They take only eight minutes total from start to finish. This makes them perfect for those hectic weeknights.
They are also very budget-friendly. You likely have most ingredients in your fridge already. Your holiday guests will even love these as a quick late-night snack.
Simple Method
Making these is mostly about simple assembly. Even a beginner cook can master this wrap. You just heat, layer, and roll. It is a very satisfying process to do.
Ingredients You Will Need
These wraps use simple ingredients that stay fresh in your kitchen.
- 2 large flour tortillas
- 6 pre-cooked crispy chicken strips
- 1 ripe avocado, sliced
- 0.5 cup shredded Monterey Jack cheese
- 1 cup shredded romaine lettuce
- 0.25 cup chipotle mayonnaise
- 2 tablespoons salsa
Step-by-Step
- Heat the pre-cooked crispy chicken strips in a microwave or air fryer until heated through and crispy.
- Warm the flour tortillas in a dry skillet or microwave for 15 seconds until pliable.
- Spread chipotle mayonnaise across the center of each tortilla.
- Layer shredded lettuce, crispy chicken strips, avocado slices, and shredded cheese on the bottom third of the tortilla.
- Top with salsa.
- Fold the sides of the tortilla inward, then roll tightly from the bottom to form a secure burrito.
- Optional: Sear the finished burrito seam-side down in a hot skillet for 30 seconds to seal and add texture.
Best Ways to Enjoy It
Serve these with crunchy tortilla chips on the side. A bowl of fresh fruit is also a great pairing. They are perfect for a quick summer picnic. Pack them into containers for easy weekday lunches.
Keep It Fresh
Store any leftovers in the refrigerator. They stay fresh for up to two days. Wrap them tightly in foil or plastic wrap. Reheat the chicken separately if you can. This keeps the lettuce from getting too soft.
Recipe Tips
- Use an air fryer for the chicken to get it golden and crunchy.
- Do not overfill the tortilla or it will be hard to roll.
- Warm the tortilla first so it does not tear during folding.
- Add a handful of fresh summer corn for extra crunch.
- Double the batch for a busy family dinner.
- Always place the burrito seam-side down when searing.
Easy Flavor Ideas
- Use ranch dressing instead of chipotle mayo for kids.
- Swap Monterey Jack for sharp cheddar cheese.
- Add black beans for extra protein and fiber.
- Try whole wheat tortillas for a healthier swap.
Common Questions
Can I make these ahead of time?
Yes, you can assemble them a few hours early. Just wait to add the avocado until you are ready to eat. This prevents the avocado from turning brown.
What if I do not have chipotle mayo?
You can mix regular mayo with a little taco seasoning. A squeeze of lime juice also adds great flavor. It is very easy to customize.
I hope these easy wraps make your busy evenings a little brighter. They are so simple and delicious for the whole family. Happy cooking!
— Lidia
Quick and Easy Crispy Chicken and Avocado Burrito Wraps
Ingredients
- 2 large flour tortillas
- 6 pre -cooked crispy chicken strips
- 1 ripe avocado , sliced
- 0.5 cup shredded Monterey Jack cheese
- 1 cup shredded romaine lettuce
- 0.25 cup chipotle mayonnaise
- 2 tablespoons sals a
Instructions
- Heat the pre-cooked crispy chicken strips in a microwave or air fryer until heated through and crispy.
- Warm the flour tortillas in a dry skillet or microwave for 15 seconds until pliable.
- Spread chipotle mayonnaise across the center of each tortilla.
- Layer shredded lettuce, crispy chicken strips, avocado slices, and shredded cheese on the bottom third of the tortilla.
- Top with salsa.
- Fold the sides of the tortilla inward, then roll tightly from the bottom to form a secure burrito.
- Optional: Sear the finished burrito seam-side down in a hot skillet for 30 seconds to seal and add texture.
