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🍽️ Crispy Chicken Burrito Bowls with Fresh Guacamole

650 kcal · 30 min · 4 servings

Ingredients

• Tortillas 4 pcs
• Chicken breast fillets 600 g
• Onions, red 2 pcs
• Garlic cloves 1 pc
• Oil 4 tbsp
• Cumin 0.25 tsp
• Chili, ground 0.5 tsp
• Oregano, dried 0.25 tsp
• Sweet paprika 1 tsp
• Salt pinch
• Pepper, black ground pinch
• Kidney beans 250 g
• Vine tomatoes 4 pcs
• Cilantro, fresh 10 g
• Little romaine lettuce 1 pc
• Avocado 2 pcs
• Vinegar 1 tbsp

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
2. 2. Shape the tortilla wraps in an oven-safe pan so that they stand like small bowls.
3. 3. Bake the wraps for about 10 minutes until they are golden brown and crispy.
4. 4. Rinse the chicken meat under cold water.
5. 5. Pat the meat dry with kitchen paper.
6. 6. Cut the chicken meat into thin strips.
7. 7. Cut an onion in half lengthwise.
8. 8. Remove the outer skin of the onion.
9. 9. Cut the onion into fine strips as well.
10. 10. Peel a clove of garlic.
11. 11. Mince the garlic very finely.
12. 12. Put two tablespoons of oil into a large bowl.
13. 13. Add half of the chopped garlic to the bowl.
14. 14. Add cumin, chili, oregano, and paprika powder.
15. 15. Season the spice mixture with salt and pepper.
16. 16. Stir the spices well together with the oil.
17. 17. Add the chicken strips and onion strips to the marinade.
18. 18. Toss the meat and onions until everything is well marinated.
19. 19. Drain the can of beans into a sieve.
20. 20. Wash the tomatoes under running water.
21. 21. Cut the tomatoes into small cubes.
22. 22. Cut the second onion in half lengthwise.
23. 23. Remove the skin of the second onion.
24. 24. Dice the second onion very finely.
25. 25. Wash the fresh coriander.
26. 26. Shake the coriander dry.
27. 27. Remove the coarse stems from the coriander.
28. 28. Wash the lettuce under running water.
29. 29. Shake the lettuce dry.
30. 30. Tear the lettuce into bite-sized pieces.
31. 31. Cut the avocado in half lengthwise.
32. 32. Remove the large pit from the avocado.
33. 33. Carefully loosen the flesh of the avocado from the skin with a spoon.
34. 34. Put the tomato cubes into a separate bowl.
35. 35. Add half of the finely diced onion to the tomatoes.
36. 36. Add some oil and vinegar to the tomato mixture.
37. 37. Season the tomato mixture with salt and pepper.
38. 38. Put the avocado flesh into another bowl.
39. 39. Mash the avocado lightly with a fork.
40. 40. Add the remaining chopped garlic to the avocado.
41. 41. Add the remaining finely diced onion to the avocado.
42. 42. Stir the guacamole ingredients well together.
43. 43. Season the guacamole finally with salt and pepper.
44. 44. Heat a pan with one tablespoon of oil on high heat.
45. 45. Fry the marinated chicken together with the onion strips for about 5 minutes.
46. 46. Fill the crispy wrap bowls as desired with lettuce.
47. 47. Put the beans into the wrap bowls.
48. 48. Put the tomato mixture into the wrap bowls.
49. 49. Put the fried chicken into the wrap bowls.
50. 50. Serve the burrito bowls with the guacamole and fresh coriander.

Nutrition per serving

• kcal: 650
• Protein: 42 g · Fett/Fat: 28 g · Carbs: 57 g