These amazingly delicious chicken BLT burritos (with avocados, too, if you like!) are so easy to make. Perfect for a busy weeknight or meal on the go!
I don’t know about you, but I am in the market for some seriously easy meals right now.
Is October the new December? Because holy cow, it is so busy, I’m ready to boycott everything besides dinner and bedtime (and voicemails, too, I will always want to boycott voicemails).
Thanks to recipes like these sheet pan paninis (that are so simple, they don’t even really need a recipe) and today’s chicken BLT burritos, I think I’ll make it through. Dinnertime…and sanity…are saved!
Plus, these burritos are so delicious, I could eat them multiple times a week (and I just might). It’s like all my cravings are wrapped up in one little tortilla which makes me very, very happy.
There’s not a lot of secrets here. But you do have a lot of choices. These chicken BLT burritos are as easy or as difficult as you make them. Let’s talk about a few variations for a sec.
Tortillas: use whatever brand you love! We’re kind of partial to the uncooked tortillas you slap on the griddle for a few minutes to cook. But you can simplify by using an already cooked tortilla OR making all of these ingredients in to a delicious salad OR maybe piling the filling into a pita or on flatbread.
Chicken: grilled chicken is beyond tasty on these lovable burritos. But if you don’t have a grill, you can easily cook the chicken to golden perfection in a skillet or using an oven broiler. Even easier? I bet rotisserie chicken meat would be fantastic on these.
Bacon: you can cook the bacon up in a skillet (or in the oven) using regular or thick cut bacon slices. For an easier/quicker/less messy option, we love the precooked bacon slices that comes in a bag (a large bag if you snag it at Costco like we do). I pop a few slices at a time in the microwave on a paper towel-lined plate for a minute or so until crisp. While I wouldn’t choose this style of precooked bacon for every recipe in the land that calls for bacon, it’s a super easy option for a recipe like this where simple, crisp, cooked bacon slices are being layered on other ingredients.
Whether you choose to add avocados is up to you (do it!). If you are my kids, you also may think adding tomatoes is optional as well (sigh). But if you decide to go with the whole chicken + BLTA combo, prepare to be delighted. As a sidenote, I know the chopped cucumbers may seem odd, but just go with it. They provide the most delightful, behind the scenes crunch that is super tasty.
Of course, what really pulls this chicken BLT burrito into the spotlight is that creamy, tangy dipping sauce. Holy moly, it is fantastic. And it only takes about 30 seconds to make. We put a healthy amount of the delectable sauce on the tortilla as the first step in assembling these babies and use the rest of the sauce for extensive dipping.
Seriously, that sauce is incredible A little sweet. A little tangy. Yum.
Sometimes extremely easy dinner recipes are all you need to restore faith in your ability to not totally dread the dinner making process. For at least one night. ?
Chips or crackers
Honey Lime Fruit Salad or fresh fruit/veggies
One Year Ago: Homemade Chicken and Broccoli Alfredo Stuffed Shells
Two Years Ago: Pumpkin Chocolate Chip Bread {The Best of the Best}
Three Years Ago: Slow Cooker Lasagna {Perfected}
Four Years Ago: Stuffed Chicken Marsala {Olive Garden Copycat}
Five Years Ago: Pumpkin Cream Sandwiches
Yield: 4-6 servings
Chicken BLT Burritos with Creamy Southwest Dipping Sauce
Ingredients:
Burritos:
- 2 pounds boneless, skinless chicken breasts (thin cut, see note)
- 8 to 10 slices bacon, cooked until crisp (see note)
- 1 to 2 cups chopped romaine lettuce
- 1 cup chopped tomatoes
- 1 cup chopped cucumbers
- 1 to 2 avocados sliced into thin strips
- 4 to 6 tortillas (see note)
Creamy Southwest Dipping Sauce:
- 2/3 cup sour cream
- 2 tablespoons BBQ sauce
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Pinch of salt and pepper
Directions:
- Preheat a grill to medium-high heat (can also cook the chicken in an oven using the broiler or in a skillet) and season the chicken on both sides with salt and pepper.
- Grill/cook the chicken until cooked through and an instant-read thermometer registers 165 degrees F at the thickest part. Let the chicken rest 5 or so minutes before slicing into strips.
- For the sauce, whisk together all the ingredients until well-combined.
- To assemble, spread a couple tablespoons (or more!) of the sauce mixture down the middle of each tortilla. Top with chicken slices, bacon, lettuce, tomatoes, cucumbers, and avocado. Roll up tightly (leaving the ends open or tucking them in burrito-style).
- Serve with extra dipping sauce.
Notes:
I like to use thin cut chicken breasts for this recipe (and most others). If you don’t buy thin cut chicken breasts, you can easily cut thicker chicken breasts in half to form two thinner cutlets. They cook faster like this (and are usually more flavorful, in my opinion). Having said that, this recipe is really adaptable to most any kind of cooked chicken you have on hand. Even a rotisserie chicken would be delicious here and would make the recipe even easier!
Another tip for making this recipe super fast and easy: I like to use the precooked bacon that comes in a large bag at Costco (but you can find it at most any grocery store). I microwave the slices for 1-2 minutes and they are crisp and perfect for recipes like this.
Use whatever tortilla you like the taste of! Particularly yummy are the tortillas you throw on a griddle or skillet and cook yourself. This chicken BLT burrito idea would also be pretty tasty wrapped up in pita or naan bread or as a salad.
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Recipe Source: from Mel’s Kitchen Cafe (inspired by a recipe in Cuisine at Home from 2013)
