Chicken Burritos

Name: Chicken Burritos
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 pieces Avocado (3 ripe avocadoes); 600 g Boneless Chicken Thighs (600 grams chicken thigh meat); 1 bunch Coriander (1 bunch of cilantro (coriander)); 4 pieces Flour Tortilla (4 flour tortillas); 1 piece Lemon (1 Juice from lemon); 1 piece Yellow Onion (1 large onion, chopped); 1 tsp Black Peppercorns (1 teaspoon pepper, or to taste); 2 tsp Table Salt (2 teaspoons Salt, or to taste); 4 pieces Vine Ripened Tomato (4 large tomatoes)

40 minMexican

Servings4

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Dairy Free

Steps

1Cut the chicken thighs into one inch sized pieces.
2Add about 2 teaspoons of salt and 2 teaspoons of pepper. Or do what I always do for dishes that call for salt and pepper. I use Masterfoods Garlic Pepper. Give it a good sprinkle, about 1 tablespoon of it. Set aside to marinate for a couple of hours.Slice the top of the tomatoes off.Using a small spoon, scoop out the soft insides of the tomatoes. This reduces the moisture in the dish and prevents sogginess.Chop the tomatoes up into small bits.Chop the onions into small bits.
3Place the onions and tomatoes in a large bowl.Chop up a bunch of cilantro. Use as much or as little as you like.
4Add the cilantro to the onions-tomatoes mixture. Toss together and set aside.
5Cut a slit round an avocado, against its seed.Holding each side of the cut avocado, twist the avocado open to reveal the seed.
6Remove the seed and scoop out the flesh.
7Place the avocado flesh in a large bowl and mash it up evenly till it becomes creamy.
8Add the tomatoes mixture to the avocados.
9Combine well.Squeeze in juice from one lemon.
10Add a generous portion of salt to taste. About 1 to 2 teaspoons.At this point, youll have guacamole. If you like, dish it up in a serving bowl and serve it with chips.Now cook the chicken.
11Heat a pan with a few tablespoons of cooking oil till its very hot. It has to be very hot or the chicken wont brown.
12Add the chicken to the pan. Be careful! Itll sizzle and splatter.Turn the pieces over to brown the other side after a few minutes.When the chicken are browned, remove them from the pan and set aside at a warm place.Using a clean, dry pan, toast the tortillas one at a time on each side.They are ready to be used when they are soft and warm.
13Add a serving of the guacamole mixture.
14Add a serving of the chicken.Quickly wrap the burrito up. If it cools, the tortilla will crack and it would be impossible to roll it up.
15Roll over once. Fold in the sides, and roll over again till its fully wrapped.
16Serve immediately or wrap in aluminum foil and keep them in the oven till ready to eat.