Chicken and Avocado Burritos (gluten-free, paleo)


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These chicken and avocado burritos are wrapped in cassava flour tortillas, making them gluten-free and paleo-friendly. An easy, healthy, delicious burrito!

(gluten-free, paleo) These chicken and avocado burritos are simple, healthy and bursting with flavor!

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).

(gluten-free, paleo) These chicken and avocado burritos are simple, healthy and bursting with flavor!

(gluten-free, paleo) These chicken and avocado burritos are simple, healthy and bursting with flavor!

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.

(gluten-free, paleo) These chicken and avocado burritos are simple, healthy and bursting with flavor!

(gluten-free, paleo) These chicken and avocado burritos are simple, healthy and bursting with flavor!

(gluten-free, paleo) These chicken and avocado burritos are simple, healthy and bursting with flavor!

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!

(gluten-free, paleo) These chicken and avocado burritos are simple, healthy and bursting with flavor!

(gluten-free, paleo) These chicken and avocado burritos are simple, healthy and bursting with flavor!

Chicken and Avocado Burritos (gluten-free, paleo)

5 from 8 votes
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4 burritos
Author: Lisa Bryan


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 tortillas
  • 1 large boneless skinless chicken breast
  • 2 tsp olive oil, divided
  • pinch of garlic powder
  • pinch of paprika
  • pinch of cumin
  • salt and pepper
  • 1 green bell pepper, sliced
  • 1/2 onion, sliced
  • 1 avocado, peeled and sliced
  • 1/4 cup verde salsa
  • 1/4 cup sour cream, or Cashew Sour Cream for dairy-free
  • 1/2 cup shredded Monterrey Jack cheese, optional
  • bunch 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


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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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. It’s delicious! I think you forgot to put the bell pepper/onion saute into the burrito in step 6? Oops. I really like that it has the grilled outer, yum. I didn’t use a grill, but instead used the saute pan to brown it on both sides, about 1 min/side.5 stars

    1. Hi Virginia – Thanks for pointing that out! Just changed it :) But, I’m glad you enjoyed this burrito!

      1. I had it four days in a row, ha! Thanks for stocking my frig. As always, you’re my fav recipe developer. Everything is so simple with real ingredients, something I very much appreciate. Tomorrow, it’s your huevos rancheros. I think I’m 25% into making all your recipes. Thank you!

      2. Amazing! So happy to hear you’re loving all the recipes and that it’s now become a part of your cooking routine :)

  2. I could eat Mexican food every day. I’m loving this healthier version of a burrito making it a great dinner option for the whole family.5 stars

    1. Yes – it’s fab! Especially if you’re looking for a tasty gluten-free, grain-free option. :)

  3. Love the burrito storing tip, never thought of keeping them in a ziplock bag. I am making lots of wraps etc these days and avocado is in season right now. Looking forward to try your burrito sometime.

    1. Yes, I seem to always make a double batch of tortillas then store the rest. So much easier that way.

  4. I love how tasty burritos can be, and your ingredients sounds like a perfect mix of deliciousness. A great combination of flavours.

  5. We eat burritos all the time!!! This looks so delicious- I’ll have to try your version!

  6. Mexican is our family favorite, I always buy store brought tortilla, making it from starch sounds interesting. Avocado and Mexican cant think these two separately right:-)