This is a grilled ground chicken burrito with avocado, corn, tomatoes, and a Greek yogurt dressing, wrapped in a wholewheat tortilla. It comes together in about 40 minutes and uses ingredients most kitchens already have on hand. The filling is protein-dense and genuinely filling without being heavy.
Before you start
The most important step is poaching the ground chicken properly. Ground chicken (minced chicken) cooks faster than whole breasts and can dry out quickly — keep the broth at a gentle simmer, not a rolling boil, and pull it off the heat as soon as it hits 165°F (74°C) internally with no pink remaining. The second thing that matters is how you build the filling: let the chicken cool completely before mixing it with the avocado and yogurt. Adding warm chicken to avocado turns it brown and mushy fast, and the yogurt will thin out and make the filling wet, which means a soggy burrito that falls apart on the grill pan.
If something goes sideways
- Filling is too wet and the burrito won’t seal: Drain off any liquid that has pooled in the bowl before assembling. If your tomatoes were very juicy, pat them dry with a paper towel first. A wet filling also steams instead of grills, so you lose the crisp exterior.
- Tortilla tears when folding: Cold wholewheat tortillas crack. Warm them for 15–20 seconds in a dry pan or microwave before filling — they’ll fold without splitting.
- Burrito unravels in the pan: Place it seam-side down first. The heat seals the fold within the first minute. Don’t move it until it releases cleanly from the pan.
- Avocado turns grey in leftovers: Mix a small squeeze of lemon or lime juice into the filling before storing. It won’t stop browning entirely, but it slows it down significantly.
- Filling tastes flat: Taste after mixing and before wrapping — this is your only real chance to adjust. A pinch more salt or an extra grind of black pepper usually fixes it; the yogurt can mute seasoning.
Keeping and reheating
Store assembled, ungrilled burritos wrapped tightly in foil or cling film in the fridge for up to 24 hours — beyond that the avocado degrades and the tortilla softens too much. Already-grilled burritos keep for up to 2 days in an airtight container in the fridge. Skip the microwave for reheating; it makes the tortilla rubbery. A dry pan over medium heat for 3–4 minutes per side brings back the crisp exterior. Freezing is not recommended for this recipe — the avocado and yogurt both break down badly after thawing and the texture becomes unpleasant.
Healthy Chicken and Avocado Burrito (Grilled)
Equipment
Ingredients
- 1 cup sweetcorn kernels - 150g, fresh, frozen, or canned and drained
- 4 cups vegetable stock cube - dissolved in 1 litre water
Instructions
- Bring 1 litre (4 cups) of water to a gentle boil in a medium saucepan. Add the stock cube, peeled garlic clove, and a pinch of black pepper. Stir until the stock cube dissolves.4 cups vegetable stock cube, 1 clove garlic, 1/2 teaspoon ground black pepper
- Reduce the heat to a gentle simmer (small bubbles, not a rolling boil). Add the chicken breasts, halved lengthways. Poach for 12–15 minutes until the internal temperature reaches 165°F / 74°C and no pink remains. Do not boil — a hard boil dries out the chicken. Drain and set aside to cool for at least 10 minutes before shredding.2 medium chicken breast
- While the chicken poaches, quarter the cherry tomatoes, finely dice the red onion, and cut the avocado into 1cm (½-inch) cubes.1 cup cherry tomatoes, 1 medium red onion, 1 medium avocado
- Place everything in a bowl, add the corn, mayonnaise, yogurt, dried chives, and some salt and pepper. Once the chicken is cool enough to handle, use two forks to shred it into thin strips. Add the shredded chicken to the bowl and mix gently until evenly combined. Taste and adjust salt and pepper.1 cup sweetcorn kernels, 1 teaspoon mayonnaise, 1 tablespoon Greek yogurt, 1 teaspoon dried chives, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 2 medium chicken breast
- Place a grill pan on medium-high heat and let it get warm. Place a tortilla on your cutting board and fill with one quarter of the mixture. Close the burrito on all ends so you have a compact package — fold the top and bottom edges in first, then roll tightly from one side.4 medium tortillas
- Lightly oil the hot grill pan using a folded piece of paper towel dipped in olive oil. Place the burritos seam-side down and grill for 3–4 minutes per side until golden grill marks form and the tortilla is crisp.1 tablespoon olive oil
- Shred the iceberg lettuce into thin strips and arrange on serving plates. Cut each burrito in half on the diagonal, place on the lettuce, and serve immediately.4 cups iceberg lettuce
Notes
Nutrition
Frequently asked questions
Can I use canned corn instead of fresh or frozen?
Yes, canned corn works fine here. Drain and rinse it well so the extra liquid doesn’t make the filling wet — that’s the only thing to watch.
What can I use instead of Greek yogurt if I don’t have any?
Sour cream is the closest swap and works in the same quantity. Plain regular yogurt also works but is thinner, so use slightly less to avoid a runny filling.
Can I use regular flour tortillas instead of wholewheat?
Standard flour tortillas work just as well for grilling and folding. They’re softer and a little more forgiving if you’re new to wrapping burritos tightly.
How do I know the ground chicken is fully cooked?
Ground poultry must reach 165°F (74°C) — use an instant-read thermometer if you have one. If you don’t, cut into the thickest part of a clump; it should be completely white with no pink and the juices should run clear.
My avocado isn’t ripe yet. Can I still make this today?
A firm avocado won’t mash into the filling and will taste bland. If it’s only slightly underripe, dice it small so the texture is less noticeable — skip the microwave ripening trick, it just makes it mushy and flavourless.
Can I make the filling ahead and assemble later?
Make the chicken and chop the vegetables ahead, but keep the avocado separate until you’re ready to assemble. Once avocado is mixed in, the filling should be used within a few hours.
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- Colombian Chicken Cheese Empanadas
- Chicken Macadamia Sausage Rolls
- Spiced Pork Mince Flatbreads
- Golden Colombian Beef Empanadas
