Chicken Burritos with Avocado and Feta  Chopped Salad Recipe

Chicken Burritos with Avocado

This Old El Paso™ recipe makes 8 Chicken Burritos filled with avocado and feta chopped salad. It’s an authentic Mexican meal made quick and easy with our Burrito Kit – just add fresh ingredients like chicken breast, avocado and fresh parsley.
  • Spice Level Mild
  • Ingredients 9


  • 1 Old El Paso™ Burrito Kit
  • 600 g chicken breast fillets, thinly sliced
  • 1 shredded Iceberg lettuce
  • 1 finely chopped avocado
  • 1 coarsely grated carrot
  • 1 washed and torn bunch fresh parsley leaves
  • 2 chopped tomatoes
  • 1/2 small tub Feta marinated in oil
  • Juice of 1/2 a lemon


  • Toss chicken in Burrito Spice Mix to coat. Heat a little oil in a pan and cook chicken over medium heat until golden brown and cooked.
  • For warm and soft Tortillas - open tortilla pouch, throw away freshness sachet. Microwave Tortillas in pouch on HIGH/1100 watts/100% power for 35 seconds or remove from pouch, wrap in foil and heat in oven 180˚C conventional (160˚C fan forced) for 10 minutes. *Times may vary depending on microwave wattage. Decrease time for fewer Tortillas. Increase time when using a microwave oven lower than 1100 watts.
  • Combine lettuce, avocado, carrot, parsley and tomato. Crumble with some feta. Dress with oil (from marinated feta) and lemon juice to create a chopped salad.
  • Place chicken, tortillas and chopped salad onto a platter or board. Serve Mild Mexican Salsa in a small bowl. Build your own burrito any way you like!