Name: Chicken and Avocado Burrito
Prep time: 80 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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.