Chicken & Avocado Burrito Wrap

I've gotten kind of bored with my lunch meal routine lately. I haven't been going out to eat much and have been eating most meals at the house. My typical lunch consists of either leftovers from the night before or a lean cuisine. 

I came across a delicious, healthy-looking burrito/panini idea on Pinterest the other day and decided to test it out.

J and I received this T-fal OptiGrill as a wedding gift and it's become one of our favorite kitchen appliances! Since we don't have space on our covered patio for a full-fledged grill, this counter grill was a perfect addition. It's the perfect size for creating meals for the two of us, plus it's so easy to use and easy to clean. Plus, you can cook every type of protein on here, from fish to steak to sausage. I HIGHLY recommend this countertop grill. 

 Click the image below to check it out!

Click the image below to check it out!


This grill has made my lunches more fun and opened me up to craving sandwiches and wraps again! This could get dangerous...


To be honest, this "recipe" is adjustable to your taste. I omitted sour cream and cilantro from the original one since J doesn't like sour cream and we both don't like cilantro. Next time, I'm going to add sour cream to mine, because I'm sure it'd taste delicious!


  • Burrito Tortilla
  • Your favorite type of cheese. (We used Mexican Style cheese, but the original recipe calls for Monterey Jack.)
  • 1 Avocado, diced
  • up to 1/4 cup of Salsa Verde
  • Grilled Chicken (I used the frozen sliced grilled chicken breast.)


1. Pile it all together. Fold into a burrito & place on the grill or pan to hot press. 

So I apparently can't roll a burrito properly and mine came out in the shape of a square, so that's how this kind of morphed from a burrito wrap to a panini. Hey, the shape does not affect the taste, I guarantee you that.