Save These Mango Avocado Chicken Burritos are my solution for a quick dinner that feels like summer in every bite. Imagine juicy tender chicken mingling with sweet mango and creamy avocado all bundled in a soft tortilla. The flavors are bold but balanced making this fusion burrito a flavorful crowd-pleaser for weeknights or lunches on the go.
I first made these burritos after craving something tropical during a rainy week. The kids called it sunshine food and now it is my go-to quick dinner when I need to brighten up an ordinary day.
Ingredients
- Boneless skinless chicken breasts: These are lean and soak up flavors from the spices. Choose ones that are firm and pink with minimal visible fat
- Olive oil: Helps the spices stick to the chicken and adds richness. Use extra virgin for best flavor
- Chili powder: Gives gentle heat and earthiness. Use a fresh and vibrant blend
- Ground cumin: Adds warmth and depth. Look for a fragrant golden powder
- Garlic powder: Lends robust savory notes. Choose a fine powder for even coating
- Salt and black pepper: Essential for seasoning and balancing flavors. Freshly ground black pepper enhances aroma
- Ripe mango: Brings juicy sweetness. Choose mangoes that yield slightly to gentle pressure and smell fragrant at the stem
- Ripe avocado: Adds creamy texture. Pick avocados with a slight give when squeezed but not mushy
- Red onion: Adds a pop of color and sharp bite. Opt for firm shiny bulbs
- Red bell pepper: Provides crunch and mild sweetness. Look for glossy brightly colored peppers
- Fresh cilantro: Gives a burst of herbal freshness. Look for leaves with no yellowing or wilting
- Lime juice: Adds zing and keeps the avocado from browning. Use freshly squeezed juice for the best taste
- Flour tortillas: Soft and sturdy to hold the filling. Choose large pliable tortillas for easy wrapping
- Shredded lettuce: Brings crunch and freshness. Use crisp romaine or iceberg
- Salsa: Adds moisture and extra tang. Use homemade or a high-quality store-bought brand
Instructions
- Marinate the Chicken:
- Coat sliced chicken breasts in olive oil chili powder cumin garlic powder salt and black pepper. Toss thoroughly so each piece gets an even layer of spices. Let it sit while you prepare the other ingredients to really infuse the flavor.
- Grill the Chicken:
- Heat a grill pan or skillet over medium-high until hot. Place chicken strips in a single layer and cook for about three to four minutes on each side. You want the outside golden with a little char while the inside stays juicy. Transfer chicken to a plate to rest.
- Mix the Salsa:
- Combine diced mango sliced avocado thin red onion strips bell pepper chopped cilantro and fresh lime juice in a mixing bowl. Gently toss with a spoon so the avocado stays mostly intact. Taste and add a pinch of salt if needed for balance.
- Warm the Tortillas:
- Heat each tortilla in a dry skillet or for a few seconds in the microwave until they are soft and flexible. This prevents tearing during assembly.
- Assemble the Burritos:
- Lay a layer of shredded lettuce down the center of each tortilla. Arrange grilled chicken strips on top then spoon over the mango avocado salsa and add salsa if using.
- Wrap It Up:
- Fold in the sides of the tortilla over the filling then roll up tightly from the bottom. Press gently as you go to keep the burrito secure.
- Optional Final Grill:
- Place each burrito seam side down in a hot skillet for one to two minutes to crisp the outside. This step adds a wonderful texture and helps seal the burrito.
Save I always look forward to those first bites of sweet mango mixed with cool avocado that cut through the savory grilled chicken. One summer I made a triple batch for a family picnic and they disappeared faster than any other dish on the table.
Storage Tips
Wrap each burrito individually in foil or parchment. Store in the fridge for up to two days. Reheat in a dry skillet to crisp up the tortilla or in the microwave if you are in a hurry. If using avocado try to enjoy the same day for the freshest texture.
Ingredient Substitutions
Swap chicken for grilled shrimp or even tofu for a vegetarian version that is just as satisfying. Instead of flour tortillas try whole wheat or gluten free versions. For the salsa use whatever ripe fruit you have on hand like pineapple or peach.
Serving Suggestions
These burritos love to be paired with tortilla chips fresh guacamole or a light cucumber salad. For an extra kick serve with extra lime wedges or drizzle over your favorite hot sauce.
Cultural and Seasonal Adaptations
Enjoy burritos year round by swapping in what is seasonal. Try grilled peaches in late summer or even roasted sweet potato for a fall twist. The flavorful blend of Latin and tropical ingredients makes this dish a creative fusion that is always in style.
Save Enjoy these bright burritos warm for ultimate flavor and texture. They are guaranteed to lift anyone's mood any night of the week.
Recipe Questions & Answers
- → Can I use whole wheat tortillas?
Yes, whole wheat tortillas work well and add a nutty flavor plus more fiber to your meal.
- → How can I make it vegetarian?
Swap the chicken for grilled tofu or extra veggies such as mushrooms or zucchini for a delicious vegetarian option.
- → What can I substitute for mango?
Try pineapple or peaches for a different sweet and tangy twist in the filling.
- → Do I need to grill the chicken?
Grilling adds a smoky flavor, but pan-searing the chicken in a skillet works just as well for tender, flavorful strips.
- → Can I prepare the filling ahead of time?
Yes, prep the chicken and produce up to a day in advance. Assemble burritos just before serving for best texture.
- → How do I keep burritos from falling apart?
Don't overfill, fold the sides in tightly, and roll up from the bottom. Briefly grilling seam-side down helps seal them.