These easy Baked Avocado Chicken Burritos are made with Mission Gluten Free Tortillas, chicken, avocados, cheese, sour cream, and cilantro, then baked to perfection. The perfect weeknight dinner or quick and easy lunch!
6 Mission Gluten Free Tortillas
3 cups chicken, cooked and cubed (or shredded)
1 1/2 cups avocado, diced (about 2 medium avocados)
1 1/2 cups shredded cheese, any kind is fine; I used a blend of cheddar and Monterey Jack
6 tbsp sour cream (optional)
6 tbsp fresh cilantro
Preheat oven to 400 degrees and line a baking sheet with non-stick foil.
Heat a skillet over med-high heat, and warm each Mission® Gluten Free Tortilla for about 10-15 seconds on each side.
Once warmed, fill the center of each tortilla with about 1/2 cup of chicken, 1/4 cup of avocado, 1/4 cup of cheese, 1 tablespoon of sour cream, and 1 tablespoon of cilantro.
Roll into a burrito (flip/tuck in the ends of the burrito and fold the other sides of the burrito on top of each other).
Place seam side down onto foil-lined baking sheet, and bake for 12-15 minutes, or until the tops of the burritos are golden brown.
Serve with additional cilantro, sour cream, avocado, and/or salsa.
Don’t forget to visit Mission Gluten Free Tortillas for more recipes and videos. Use their store locator to find out where you can get your own Gluten Free Tortilla!