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Ilse Castrejón

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Recipe of Chicken and Avocado Burrito
Ilse

Ilse Castrejón

Recipe of Chicken and Avocado Burrito
Ilse

Ilse Castrejón

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Chicken and Avocado Burrito

80 minutes
Easy
6 servings
1
The best option for breakfast, lunch, bruch or dinner is a burrito that you can prepare very quickly and you can also eat it anywhere. This delicious burrito stuffed with avocado with juicy grilled chicken fajitas, marinated in a pesto, with a healthy and delicious spicy coriander dressing with jocoque and yogurt will leave you totally satisfied.
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Ingredients

  • 1/2 Cup of jocoque dry, for dressing
  • 1/4 of Cup of natural yoghurt without sugar, for dressing
  • 1/2 Cup of coriander bleached, for dressing
  • 1 piece of chile serrano roast, for dressing
  • 1 clove of Garlic roast, for dressing
  • 1/8 of Cup of lemon juice for dressing
  • 1 tablespoon of White vinegar for dressing
  • to taste of salt and pepper for dressing
  • 1 piece of chicken breast boneless
  • 1 tablespoon of olive oil to marinate breast
  • 3 spoonfuls of pesto to marinate breast
  • 1 tablespoon of Salt to marinate breast
  • 1 tablespoon of Pepper to marinate breast
  • 2 pieces of avocado at its point, cut into large cubes
  • 2 pieces of Bell pepper of colors, cut into strips
  • 1 tablespoon of olive oil
  • 2 spoonfuls of lemon juice
  • 1/2 piece of purple Onion cut into strips
  • 6 pieces of flour tortillas for burrito, hot
  • 1 Cup of alfalfa germ

    Preparation

    Blend the ingredients of the dressing until you get a smooth and smooth sauce, season to taste with salt, pepper and reserve.
    In a bowl place chicken and add the olive oil, pesto, salt and pepper to your liking, mix well until the chicken is impregnated with the marinade.
    Heat a grill over high heat, and cook the chicken until it is fully cooked, already cooked, cut into thick fajitas. Reserve capped.
    In a bowl mix the avocado with the peppers, the olive oil, the lemon juice, the purple onion and season.
    For the assembly, heat a big tortilla and spread with a little dressing, arrange strips of chicken, the avocado mixture, and the alfalfa germ, close in the shape of a burrito and cut in half.

    PRESENTATION

    Wrap the burritos with paper, you can serve them with a fresh salad or beet, sweet potato or apple chips.

    TIPS

    Heat the big tortilla so you can wrap in burrito more easily.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    102
    kcal
    5.1%
    Carbohydrates
    6.1
    g
    2.0%
    Proteins
    3.7
    g
    7.5%
    Lipids
    7.7
    g
    12%
    Fiber
    2.1
    g
    4.3%
    Sugar
    2.6
    g
    2.9%
    Cholesterol
    1.5
    mg
    0.5%
    Esha
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