Healthy Chicken and Avocado Burrito (Grilled)
This chicken and avocado burrito will be a serial hit when you serve this to your house guests. Check out the simple recipe here.
Equipment
Medium saucepan
Grill pan (cast iron or non-stick)
Large mixing bowl
Sharp knife and cutting board
Instant-read thermometer
Ingredients
2 medium chicken breast - approximately 500g / 1.1lb total
1 medium avocado - ripe ; about 150g / 5oz
1 cup cherry tomatoes - 150g / about 10
1 medium red onion - about 110g / 4oz, finely diced
1 teaspoon mayonnaise - light
1 tablespoon Greek yogurt - low-fat
4 medium tortillas - whole wheat- 1 cup sweetcorn kernels - 150g, fresh, frozen, or canned and drained
1 teaspoon dried chives- 4 cups vegetable stock cube - dissolved in 1 litre water
1 clove garlic - peeled
1 teaspoon salt - or to taste
½ teaspoon ground black pepper - or to taste
1 tablespoon olive oil
4 cups iceberg lettuce - for serving
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
Storage: Refrigerate grilled burritos in an airtight container for up to 2 days. Reheat in a dry skillet over medium heat for 3–4 minutes per side — skip the microwave, which makes the tortilla rubbery.
Make-ahead: Assemble ungrilled burritos up to 24 hours ahead, wrapped tightly in foil or cling film. Grill just before serving.
Freezing: Not recommended — avocado and yogurt break down after thawing and the texture becomes unpleasant.
Substitutions: Swap Greek yogurt for sour cream in the same quantity. Use regular flour tortillas if wholewheat is unavailable. Canned corn works — drain and rinse well.
Pro tip: Let the poached chicken cool completely before mixing with avocado and yogurt. Warm chicken browns the avocado and thins the yogurt, resulting in a soggy filling that won't hold together on the grill.
Nutrition
Serving: 1servingCalories: 1244kcalCarbohydrates: 88gProtein: 44gFat: 77gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 73mgSodium: 41329mgPotassium: 982mgFiber: 14gSugar: 24gVitamin A: 1516IUVitamin C: 28mgCalcium: 135mgIron: 3mg
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