California Chicken Burrito with Seasoned Fries
This California burrito recipe includes classic boardwalk-style ingredients—like seasoned meat, fries, and cheese—along with a few additional toppings for extra flavor and texture.
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This california chicken burrito with seasoned fries is a hearty, West Coast–inspired take on a classic burrito, loaded with grilled chicken, crispy battered fries, melted cheese, avocado, and fresh pico de gallo. Inspired by the iconic California burrito—known for its signature addition of fries—this version balances savory, crispy, and fresh flavors in every bite. It’s a satisfying, restaurant-style burrito you can easily make at home. If you loved this take on a chicken burrito, try my California pizza salad or this California breakfast burrito next.
Why You’ll Love This Recipe
- California-inspired twist – Crispy seasoned fries add texture and make this burrito extra satisfying.
- Loaded with flavor – Juicy grilled chicken, melty cheese, and fresh toppings hit every craving.
- Restaurant-quality at home – Feels indulgent but is simple to recreate in your own kitchen.
Key Ingredients in This Recipe
- Cheese – I melt the cheese on the tortilla first so it’s like a quesadilla before adding the rest of the filling. Always use sharp Cheddar when cooking. If you use mild or medium Cheddar the flavor will cook out and the recipe will be lacking in that cheesy flavor.
- Avocado – When shopping for avocados, look for ones that are firm but “give” slightly when gently squeezed in your hand. You can also remove the top stem, though I prefer to call it a nub, at the top of the avocado – if you remove it and it is green, it’s most likely ready to eat. If it’s brown then it’s probably overripe.
- Chicken – I use grilled chicken breasts simply seasoned with salt and pepper in this recipe. You can always substitute boneless, skinless chicken thighs or even a broken down whole chicken in this recipe.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- Chicken: Use rotisserie chicken or swap with steak, shrimp, or tofu.
- Russet potatoes: Substitute with frozen fries for a quicker option.
- Cheddar cheese: Use Monterey Jack, pepper jack, or a Mexican cheese blend.
- Flour tortillas: Swap with whole wheat or low-carb tortillas.
- Pico de gallo: Use salsa, diced tomatoes, or omit if preferred.
- Avocado: Substitute with guacamole or leave out if needed.
Pro Tip
Let the fries cool slightly before adding them to the burrito so they stay crispy longer and don’t steam inside the tortilla.
How to Make This California Chicken Burrito with Seasoned Fries (Step-by-Step)
- Cut the potatoes. Cut the potatoes lengthwise into ¼-inch x ¼-inch thick slices. Put the fries into a large bowl of cold water and refrigerate for at least 1 hour.
- Heat the oil. Heat a deep-fryer or a large heavy-bottomed pot filled with enough oil to reach at least 3-inches up the pot over medium heat to 350ºF (180ºC).
- Batter and fry the potatoes.In a medium mixing bowl whisk together the flour, salt, garlic powder, paprika, pepper and cayenne. Slowly add enough cold water to form a thin batter, about 1½ cups. Dip the fries in the batter and add to the oil. Fry until golden brown and crispy, about 5 minutes. Remove to a paper towel lined plate to drain.
- Grill the chicken. Rub the chicken with the olive oil then season with salt and pepper on both sides. Heat grill to medium-high heat. Add the chicken to the grill and cook until browned and char marks start to appear, about 5 minutes. Flip and continue to cook until the chicken is browned and just cooked through (or reaches an internal temperature of 165ºF), about an additional 4 minutes.
- Cool and chop the chicken. Remove to a cutting board and let cool. Chop the chicken into 1-inch cubes and set aside.
- Melt the cheese. Heat a large nonstick skillet over medium heat. Working one at a time add a tortilla to the pan and sprinkle 1 cup of the cheese over the top, cooking until the cheese just melts.
- Add the filling. Remove to a clean workspace and add the lettuce, half of the chicken, slices of avocado, ¼ cup of the pico de gallo and a handful of fries.
- Fold the burrito. To assemble the burrito, fold the bottom half over the top half then pull the tortilla back to form the filling into a roll. Fold one side in then the other, then tightly roll the burrito.
- Press the burrito. Add the burrito, cut side down to the skillet and cook until golden brown, about 2 minutes. Flip and brown the other side, about another 2 minutes. Remove and cut in half then serve immediately. Repeat with the remaining tortilla and ingredients.
How to Serve a California Chicken Burrito with Seasoned Fries
- Main dish: Serve warm, cut in half, with extra pico de gallo or salsa on the side.
- Game day: Wrap tightly in foil for easy handheld serving.
- Make it a platter: Serve alongside chips, guacamole, and sour cream.
- Extra indulgent: Add a drizzle of crema or hot sauce before serving.
How to Store a California Chicken Burrito with Seasoned Fries
- Refrigerate: Store components separately in airtight containers for up to 3 days.
- Reheat: Warm chicken and fries separately, then assemble fresh.
- Avoid sogginess: Do not store fully assembled burritos for best texture.
- Freeze: Freeze cooked chicken only for up to 2 months.
FAQ – Frequently Asked Questions
Why are fries added to this chicken burrito?
Fries are a signature element of California burritos, adding texture and making the burrito more filling and indulgent.
Can I make a california chicken burrito with seasoned fries ahead of time?
You can prep the ingredients ahead, but it’s best to assemble just before serving to keep the fries crispy.
Can I make this California chicken burrito healthier?
Yes, you can bake or air fry the fries, use whole wheat tortillas, and add more vegetables for a lighter version.
What type of fries work best in this recipe?
Crispy, battered fries work best because they hold their texture and don’t become soggy as quickly.
Other Recipes to Try
If you enjoyed this West Coast-inspired burrito, check out some one of the following recipes for more inspiration:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
California Chicken Burrito with Seasoned Fries
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Ingredients:
For the seasoned fries:
- 2 medium russet potatoes, scrubbed
- Vegetable oil, as needed, for frying
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne
For the grilled chicken:
- ¾ pound chicken breasts
- 2 tablespoons extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the burrito assembly:
- 2 extra-large flour tortillas
- 2 cups shredded Cheddar cheese
- 1 small head green leaf lettuce
- 1 medium California Haas avocado, peeled, pitted and sliced
- ½ cup pico de gallo
Instructions:
For the seasoned fries:
- Cut the potatoes lengthwise into ¼-inch x ¼-inch thick slices. Put the fries into a large bowl of cold water and refrigerate for at least 1 hour.
- Heat a deep-fryer or a large heavy-bottomed pot filled with enough oil to reach at least 3-inches up the pot over medium heat to 350ºF (180ºC). In a medium mixing bowl whisk together the flour, salt, garlic powder, paprika, pepper and cayenne. Slowly add enough cold water to form a thin batter, about 1½ cups. Dip the fries in the batter and add to the oil. Fry until golden brown and crispy, about 5 minutes. Remove to a paper towel lined plate to drain.
For the grilled chicken:
- Rub the chicken with the olive oil then season with salt and pepper on both sides. Heat grill to medium-high heat. Add the chicken to the grill and cook until browned and char marks start to appear, about 5 minutes. Flip and continue to cook until the chicken is browned and just cooked through (or reaches an internal temperature of 165ºF/ 73.8ºC), about an additional 4 minutes.
- Remove to a cutting board and let cool. Chop the chicken into 1-inch cubes and set aside.
For burrito assembly:
- Heat a large nonstick skillet over medium heat. Working one at a time add a tortilla to the pan and sprinkle 1 cup of the cheese over the top, cooking until the cheese just melts. Remove to a clean workspace and add the lettuce, half of the chicken, slices of avocado, ¼ cup of the pico de gallo and a handful of fries.
- To assemble the burrito, fold the bottom half over the top half then pull the tortilla back to form the filling into a roll. Fold one side in then the other, then tightly roll the burrito.
- Add the burrito, cut side down to the skillet and cook until golden brown, about 2 minutes. Flip and brown the other side, about another 2 minutes. Remove and cut in half then serve immediately. Repeat with the remaining tortilla and ingredients.
Notes:
Let the fries cool slightly before adding them to the burrito so they stay crispy longer and don’t steam inside the tortilla.
Nutrition:
Calories: 1297kcal | Carbohydrates: 122g | Protein: 79g | Fat: 56g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 0.2g | Cholesterol: 133mg | Sodium: 3767mg | Potassium: 1996mg | Fiber: 13g | Sugar: 9g | Vitamin A: 1926IU | Vitamin C: 26mg | Calcium: 591mg | Iron: 9mg
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