This chicken and guacamole burrito recipe is ideal as a dinner or snack, as it is filled with baked chicken and perfectly complemented with guacamole and Bionda® Ricotta, which gives a perfect creaminess to your dishes.
2 serrano chiles, finely chopped, for the guacamole
1/4 bunches cilantro, finely chopped, for the guacamole
3 sprigs spearmint, finely chopped, for the guacamole
6 flour tortillas, burrito tortillas or to make wraps, warm
1/2 cups Bionda® cottage cheese
1/2 cups red onion, in strips
1 cup broccoli, cooked and in medium pieces
Preparation
1h
50 mins
Low
Season the breast with garlic powder, paprika, and enough salt and pepper. Place the chicken on a baking tray, pour in the oil, cover with aluminum foil, and bake at 180 °C for 40 minutes. Then, remove the aluminum foil and bake for an additional 10 minutes or until the chicken is golden.
Once it comes out of the oven, slice the chicken breast into medium pieces. Keep warm.
Place the avocado pulp and lime in a bowl and mash with a fork until it becomes a puree. Add the onion, tomato, serrano chili, cilantro, mint, and season with salt and pepper.
Spread Bionda® Ricotta on a flour burrito tortilla, covering the entire surface well. Then, add the guacamole to taste, the roasted chicken, red onion, and cooked broccoli. Fold the chicken burrito like an envelope, using a wooden toothpick if necessary. Repeat until the filling is finished.
Grill the chicken and guacamole burrito on a hot grill. Remove the burrito from the grill, cut, and enjoy.Remember that you can add a little butter if you wish, although it won’t be necessary.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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