Sautéed Mission Burrito-Inspired Chicken Wrap

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A vibrant chicken wrap inspired by the famous Mission burritos, blending tender sautéed chicken with fresh salsa and creamy avocado for a satisfying handheld meal. This Mexican-inspired taco and burrito recipe, ready in about 20 minutes, pairs boneless skinless chicken breast, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz boneless skinless chicken breast
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large flour tortilla
• 1/2, sliced ripe avocado
• 1 medium, diced fresh tomato
• 2 tbsp, finely chopped red onion
• 2 tbsp, chopped fresh cilantro
• 1 tbsp lime juice
• 1/4 cup shredded cheddar cheese
• 2 tbsp sour cream

Instructions

1. Step 1: Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering. Cut 8 oz boneless skinless chicken breast into 1/2-inch strips and season with 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Add chicken to the hot skillet and sauté for 6-7 minutes, stirring occasionally, until cooked through and lightly browned.
2. Step 2: While chicken cooks, prepare fresh salsa by combining 1 medium diced fresh tomato, 2 tbsp finely chopped red onion, 2 tbsp chopped fresh cilantro, and 1 tbsp lime juice in a small bowl. Stir gently to mix flavors.
3. Step 3: Warm 1 large flour tortilla in a dry pan over medium heat for 30 seconds on each side until pliable and slightly toasted.
4. Step 4: Lay the warmed tortilla flat and layer with the cooked chicken strips, 1/4 cup shredded cheddar cheese, 1/2 sliced ripe avocado, and spoon 2 tbsp sour cream along one side. Top with 3-4 tbsp of the fresh salsa.
5. Step 5: Fold the sides of the tortilla inwards and roll tightly from one end to the other. Slice in half diagonally and serve immediately while warm.