🍽️ Crispy Chicken Burritos with Avocado Cream

Name: Crispy Chicken Burritos with Avocado Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 2 chicken breast fillets (125 g each); salt; chili flakes; 1 tbsp rapeseed oil; 1 tbsp tomato paste; 150 ml poultry broth; 2 tbsp lime juice; 1 tbsp chili sauce; 250 g black beans (can; drained weight); 2 tomatoes; 1 red onion; 0.5 bunch cilantro (10 g); 1 avocado; 4 whole wheat tortilla wraps; 80 g grated cheddar (50% fat in dry matter)

491 kcal · 30 min · 4 servings

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Ingredients

2 chicken breast fillets (125 g each)
salt
chili flakes
1 tbsp rapeseed oil
1 tbsp tomato paste
150 ml poultry broth
2 tbsp lime juice
1 tbsp chili sauce
250 g black beans (can; drained weight)
2 tomatoes
1 red onion
0.5 bunch cilantro (10 g)
1 avocado
4 whole wheat tortilla wraps
80 g grated cheddar (50% fat in dry matter)

Instructions

1. Rinse the chicken breast fillets under cold water and pat them dry with a kitchen towel.
2. Season the meat generously with salt and chili on both sides.
3. Heat some oil in a large frying pan.
4. Fry the chicken fillets for about 10 minutes on all sides until golden brown over medium heat.
5. Remove the cooked chicken from the pan and set it aside.
6. Add the tomato paste to the still hot pan and sauté it for 2 minutes.
7. Deglaze with the broth and let the sauce thicken for 5 minutes.
8. Finish the sauce with one tablespoon of lime juice, chili sauce, and a little salt.
9. Cut the chicken meat into thin strips.
10. Warm the chicken strips in the prepared sauce until they are hot.
11. Rinse the beans in a sieve and let them drain well.
12. Wash the tomatoes, remove the stem, and cut them into quarters.
13. Remove the seeds from the tomatoes and dice the flesh finely.
14. Peel the onion and dice it finely as well.
15. Wash the cilantro, shake it dry, and chop the leaves.
16. Halve the avocado, remove the pit, and separate the flesh from the skin.
17. Mash the avocado flesh slightly chunky with a fork.
18. Mix the avocado with the remaining lime juice, salt, and chili flakes.
19. Warm the tortillas one by one for 2 minutes each in a hot pan.
20. First top the tortillas with the drained beans.
21. Distribute the chicken strips and avocado cream evenly on top.
22. Sprinkle the burritos with the onion cubes, tomatoes, cilantro, and cheddar cheese.
23. Fold the sides of the tortilla inward and roll it up tightly.
24. Cut the finished burritos in half and serve immediately.

Nutrition per serving

kcal: 491
Protein: 33 g · Fett/Fat: 17 g · Carbs: 50 g