Description
This El Pollo Loco Chicken Avocado Burrito copycat recipe recreates the famous citrus-marinated grilled chicken wrapped with creamy avocado, rice, beans, fresh pico de gallo, and cheese in a warm tortilla. It delivers bold, smoky, and fresh flavors perfect for homemade burrito night.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked Mexican rice or cilantro lime rice
- 1 cup pinto beans or black beans, warmed
- 1 cup shredded Monterey Jack cheese
- 1 cup fresh pico de gallo
- 2 ripe avocados, sliced
- 1/2 cup sour cream or Mexican crema
- 1/4 cup chopped fresh cilantro
- 4 large flour tortillas
- Extra lime wedges for serving
Instructions
1. In a large bowl whisk together orange juice, lime juice, lemon juice, olive oil, garlic, cumin, chili powder, smoked paprika, salt, and black pepper to make the marinade.
2. Add chicken thighs to the marinade and coat evenly. Cover and refrigerate for at least 1 hour or up to 8 hours.
3. Preheat an outdoor grill, grill pan, or skillet over medium-high heat and lightly oil the surface.
4. Remove chicken from the marinade and grill for 5–7 minutes per side until slightly charred and fully cooked to an internal temperature of 165°F.
5. Transfer the chicken to a cutting board and let it rest for 5 minutes.
6. Slice or chop the grilled chicken into small burrito-size pieces.
7. Warm each tortilla in a skillet for about 20–30 seconds per side until flexible.
8. Lay the tortilla flat and add rice, beans, grilled chicken, shredded cheese, pico de gallo, and avocado slices.
9. Drizzle sour cream or crema over the filling and sprinkle with chopped cilantro.
10. Fold the sides inward and roll tightly into a burrito.
11. Optional: toast the wrapped burrito seam-side down in a hot skillet for 1–2 minutes per side until lightly golden.
12. Serve warm with lime wedges and extra salsa.
Notes
- Chicken breasts can be used instead of thighs if preferred.
- Add shredded lettuce for extra crunch.
- For extra heat add sliced jalapeños or spicy salsa.
- Brown rice can replace white rice for a healthier option.
- These burritos can be refrigerated for up to 3 days for meal prep.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilled or Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 burrito
- Calories: 620
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 115mg