Chicken and Avocado Burrito

Ilse Castrejón
The best option for breakfast, lunch, brunch, or dinner is a burrito that you can prepare very quickly and you can eat it anywhere. This delicious burrito filled with avocado and juicy grilled chicken fajitas, marinated in pesto, with a healthy and tasty spicy cilantro dressing with jocoque and yogurt will leave you completely satisfied.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1/2 cups jocoque, dry, for dressing
  • 1/4 cups plain yogurt, sugar-free, for dressing
  • 1/2 cups fresh cilantro, blanched, for dressing
  • 1 serrano chile, grilled, for dressing
  • 1 clove garlic, grilled, for dressing
  • 1/8 cups lime juice, for dressing
  • 1 tablespoon white vinegar, for dressing
  • salt and pepper, for dressing
  • 1 chicken breast, boneless
  • 1 tablespoon olive oil, for marinating breast
  • 3 tablespoons pesto, for marinating breast
  • 1 tablespoon salt, for marinating breast
  • 1 tablespoon pepper, for marinating breast
  • 2 avocados, at its point, cut into large cubes
  • 2 bell peppers, colored, cut into strips
  • 1 tablespoon olive oil
  • 2 tablespoons lime juice
  • 1/2 red onions, cut into strips
  • 6 flour tortillas, for burrito, warm
  • 1 cup alfalfa sprouts
Preparation
50 mins
30 mins
Low
  • Blend the dressing ingredients until you have a smooth and creamy sauce, season to taste with salt, pepper, and set aside.
  • In a bowl, place chicken and add olive oil, pesto, salt, and pepper to taste, mix well until the chicken is coated with the marinade.
  • Heat a grill over high heat, and cook the chicken until fully cooked, once cooked, cut into thick fajitas. Keep covered.
  • In a bowl, mix the avocado with the peppers, olive oil, lime juice, red onion, and season.
  • For assembly, heat a burrito tortilla and spread a little dressing, place chicken strips, the avocado mixture, and alfalfa sprouts, close in burrito shape and cut in half.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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