The Chicken Avocado Burrito from El Pollo Loco features tender grilled chicken, fresh creamy avocado, zesty pico de gallo, and fluffy rice wrapped in a warm, soft flour tortilla, delivering a flavorful and satisfying handheld meal.
Equipments
- Grill or grill pan
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Saucepan or rice cooker
- Measuring cups and spoons
- Skillet or nonstick frying pan (to warm tortillas)
- Serving platter or plate
- Aluminum foil or parchment paper (for wrapping, optional)
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 2 medium avocados
- 1 cup pico de gallo
- 2 cups cooked white rice
- 4 large flour tortillas
- Salt
- Black pepper
- Olive oil
Choose ripe avocados for the creamy texture essential to the Chicken Avocado Burrito's fresh flavor. Use boneless, skinless chicken breast to ensure tender, evenly cooked meat when grilled. Fresh pico de gallo adds a zesty kick, so avoid pre-packaged versions with preservatives. Cook white rice separately using a rice cooker or saucepan to achieve fluffy grains that complement the other ingredients. Your home-cooked Chicken Avocado Burrito inspired by El Pollo Loco will capture the authentic taste with these simple, quality ingredients.
Instructions
- Instructions:
- Preheat the grill or grill pan over medium-high heat.
- Season chicken breasts with salt, black pepper, and a drizzle of olive oil.
- Grill chicken for 5-6 minutes per side, or until cooked through.
- Let chicken rest for 5 minutes, then slice into strips.
- Peel, pit, and slice the avocados.
- Warm the flour tortillas in a skillet or nonstick frying pan for 15-30 seconds per side.
- Lay each tortilla flat and add a portion of rice in the center.
- Top with grilled chicken strips.
- Add avocado slices and a generous spoonful of pico de gallo.
- Fold in the sides and roll up the burrito tightly.
- Optional: Wrap in aluminum foil or parchment paper for easy eating.
- Serve immediately, whole or sliced in half.
Substitution
The Chicken Avocado Burrito from El Pollo Loco copycat menu combines grilled chicken, creamy avocado, pico de gallo, and rice inside a soft flour tortilla for a perfect balance of flavors. You can substitute boneless chicken thighs for breasts if you prefer juicier meat or use brown rice instead of white rice for a healthier twist. If fresh avocados are unavailable, guacamole or mashed peas can provide a similar creamy texture. When warming tortillas, use a skillet over low heat to prevent them from drying out or tearing. To keep the burrito warm and intact, wrap it in aluminum foil or parchment paper until ready to serve.
Tips
Ensure the chicken reaches an internal temperature of 165degF (74degC) to guarantee it's fully cooked and safe to eat. Use ripe avocados that yield slightly under gentle pressure for a creamy texture without being mushy. When warming tortillas, avoid overheating to prevent dryness or brittleness, maintaining their softness and flexibility. Your burrito will be easier to handle and less messy if wrapped tightly in foil or parchment right after assembling.
Nutritions
The Chicken Avocado Burrito provides a balanced mix of macronutrients with lean protein from 1 lb of grilled chicken breast and healthy fats from two medium avocados. A cup of pico de gallo adds vitamins A and C, while two cups of cooked white rice supply carbohydrates for energy. Wrapped in four large flour tortillas, the meal offers dietary fiber and essential minerals, making it a wholesome and satisfying option. You can enjoy this burrito as a nutritious, calorie-controlled meal that supports muscle maintenance and heart health.
Storage
Store your Chicken Avocado Burrito in an airtight container and refrigerate for up to 2 days to maintain freshness. Avoid wrapping with aluminum foil if you plan to refrigerate, as parchment paper or plastic wrap works better to prevent sogginess. Reheat gently in a skillet or microwave to keep the tortilla warm and the avocado creamy without overcooking.
Variation or Alternatives
You can substitute grilled chicken breast with shredded rotisserie chicken for a quicker preparation. Swap white rice with cilantro lime rice to add a citrusy tang that complements the avocado and pico de gallo. For a vegetarian option, replace chicken with grilled portobello mushrooms or seasoned tofu slices. Consider using whole wheat tortillas instead of flour tortillas to increase fiber content and add a nuttier flavor.
Allergies
The Chicken Avocado Burrito contains common allergens such as wheat in the flour tortillas and potential cross-contamination with chicken for those allergic to poultry. Avocado may cause reactions in individuals with latex-fruit syndrome, and pico de gallo includes ingredients like tomatoes and onions that can trigger sensitivities. Be sure to assess your specific allergies before enjoying this flavorful meal.
Why this recipe?
The Chicken Avocado Burrito from El Pollo Loco offers a perfect blend of flame-grilled marinated chicken, creamy avocado slices, fresh pico de gallo, and zesty cilantro-lime rice wrapped in a warm flour tortilla. This menu item appeals to people craving a balanced meal with rich flavors, healthy fats, and protein-packed ingredients. Your taste buds will appreciate the combination of smoky grilled chicken and the smooth texture of avocado, delivering both satisfaction and nutrition. Trying to make the copycat recipe allows you to enjoy a customizable, restaurant-quality burrito at home with fresh, wholesome ingredients.