Chicken and Avocado Burritos (gluten-free, paleo)

Chicken and Avocado Burritos (gluten-free, paleo)

Cinco de Mayo is right around the corner and I’m already dreaming up all the delicious Mexican food I’m gonna make. In fact, I’ve got some leftover mangoes from my white sangria recipe, so I think a mango margarita may be in your future (or at least my future).

If you’ve been following this blog for any length of time, you know how much I love cassava flour for making homemade tortillas. They’re the only gluten-free, paleo-friendly tortillas that taste like real deal tortillas, with the perfect level of chewiness. That’s why they’re my go-to (and why I made a video to show you how to make them).

Chicken Avocado Burritos

There’s so much you can do with these cassava flour tortillas, but today, we’re making chicken and avocado burritos. You don’t have to grill them, but trust me, they taste mighty fine if you do.

The inside ingredients of these chicken and avocado burritos are pretty simple and straightforward. You’ve got grilled chicken (though you could also use shredded or rotisserie chicken), avocados, verde salsa (also known as green sauce), cilantro and grilled onions and peppers.

I’ve also added some organic Monterrey Jack cheese to mine and sour cream, but for my dairy-free folks, you can keep these chicken burritos 100% dairy-free. Just make some cashew sour cream (which I used on my taco stuffed zucchini boats) for the ultimate in dairy-free creaminess. You won’t be missing the cheese, promise.

It’s funny because the thing I spent the most time on this morning was figuring out what to call these. Without being grilled they’re almost a chicken wrap, but with the grilled sweet peppers and onions (a la Chipotle style), they’re almost a fajita. But given that Chipotle serves up peppers and onion in their burritos (not that I eat those, but I do eat their salads)….I think it’s fine to call these chicken and avocado burritos.

Paleo Burritos with Cassava Flour Tortillas

Oh, one quick note about the cassava flour tortillas. My original recipe divides the dough into 6 balls (for 6-inch tortillas), but for this recipe I divide the dough into 4 balls (for 8-inch tortillas). These tortillas are still going to be thicker than any commercial bought burrito-sized tortillas, which are 10-inches, but that’s okay. It’s just the nature of pressing them yourself at home. But homemade is best!

For more Mexican-inspired recipes, make sure to check out my best homemade Guacamole, Carne Asada Tacos, Carne Asada Fries, Shrimp Tacos with Cilantro, Lime and Bacon Slaw and Pulled Pork Street Tacos. Enjoy!

Chicken and Avocado Burritos (gluten-free, paleo)

5 from 7 votes Prep: 15 minutes Cook: 30 minutes Total: 45 minutes Servings: 4 burritos Author: Lisa BryanPrintPinReviewSaveSaved


These chicken and avocado burritos are gluten-free and paleo. An easy, healthy and delicious burrito recipe. 


1 recipe Cassava Flour Tortillas, made into 4 tortillas1 large boneless skinless chicken breast2 tsp olive oil, dividedpinch of garlic powderpinch of paprikapinch of cuminsalt and pepper1 green bell pepper, sliced1/2 onion, sliced1 avocado, peeled and sliced1/4 cup verde salsa1/4 cup sour cream, or Cashew Sour Cream for dairy-free1/2 cup shredded Monterrey Jack cheese, optionalbunch of fresh cilantro, chopped


Make the cassava flour tortillas (note: you can make these a day ahead).Preheat your grill to medium high heat.Rub the chicken breast with 1 teaspoon oil, then sprinkle with the garlic, paprika, cumin, salt and pepper. Grill for 4-6 minutes, depending on the thickness and until cooked through.While the chicken is cooking, heat 1 teaspoon of olive oil in a pan on medium heat. Add the onion and bell pepper and sauté for 3-4 minutes. Then set aside.Remove the chicken from the grill and let rest for 1-2 minutes on a cutting board, then slice into strips.To assemble the burritos, place a few strips of chicken in the center of the tortilla, then top with the bell pepper and onion, avocado, verde salsa, sour cream, cheese and cilantro. Roll tightly.If grilling, place the burrito back on the grill for 1-2 minutes each side. Slice in half, then serve.

Lisa’s Tips

If you don’t have an outdoor grill you can use a grill pan or reversible grill/griddle on top of your stove.


Serving: 1burrito | Calories: 394.2kcal | Carbohydrates: 36g | Protein: 15.4g | Fat: 22.6g | Saturated Fat: 8.6g | Cholesterol: 46.6mg | Sodium: 324.7mg | Fiber: 6.4g | Sugar: 2.7g Course: Main Course Cuisine: American Keyword: chicken avocado burrito, paleo burrito

Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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