Chicken Burritos

Need a dairy free main course? Chicken Burritos could be a spectacular recipe to try. One portion of this dish contains roughly 32g of protein, 50g of fat, and a total of 713 calories. For $2.77 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. 2 people have made this recipe and would make it again. Head to the store and pick up avocadoes, chicken thigh meat, juice from lemon, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is an affordable recipe for fans of Mexican food. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 78%. Try Chicken Burritos, Chicken Burritos, and Chicken Burritos for similar recipes.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

3 ripe avocadoes

600 grams chicken thigh meat

1 bunch of cilantro (coriander)

4 flour tortillas

1 Juice from lemon

1 large onion, chopped

1 teaspoon pepper, or to taste

2 teaspoons Salt, or to taste

4 large tomatoes

Equipment:

bowl

frying pan

aluminum foil

oven

Cooking instruction summary:

  1. Cut the chicken thighs into one inch sized pieces.
  2. Add about 2 teaspoons of salt and 2 teaspoons of pepper. Or do what I always do for dishes that call for salt and pepper. I use Masterfoods Garlic Pepper. Give it a good sprinkle, about 1 tablespoon of it. Set aside to marinate for a couple of hours.
  3. Slice the top of the tomatoes off.
  4. Using a small spoon, scoop out the soft insides of the tomatoes. This reduces the moisture in the dish and prevents sogginess.
  5. Chop the tomatoes up into small bits.
  6. Chop the onions into small bits.
  7. Place the onions and tomatoes in a large bowl.
  8. Chop up a bunch of cilantro. Use as much or as little as you like.
  9. Add the cilantro to the onions-tomatoes mixture. Toss together and set aside.
  10. Cut a slit round an avocado, against its seed.
  11. Holding each side of the cut avocado, twist the avocado open to reveal the seed.
  12. Remove the seed and scoop out the flesh. Place the avocado flesh in a large bowl and mash it up evenly till it becomes creamy.
  13. Add the tomatoes mixture to the avocados.
  14. Combine well.
  15. Squeeze in juice from one lemon.
  16. Add a generous portion of salt to taste. About 1 to 2 teaspoons.
  17. At this point, youll have guacamole. If you like, dish it up in a serving bowl and serve it with chips.
  18. Now cook the chicken. Heat a pan with a few tablespoons of cooking oil till its very hot. It has to be very hot or the chicken wont brown.
  19. Add the chicken to the pan. Be careful! Itll sizzle and splatter.
  20. Turn the pieces over to brown the other side after a few minutes.
  21. When the chicken are browned, remove them from the pan and set aside at a warm place.
  22. Using a clean, dry pan, toast the tortillas one at a time on each side.
  23. They are ready to be used when they are soft and warm.
  24. Add a serving of the guacamole mixture.
  25. Add a serving of the chicken.
  26. Quickly wrap the burrito up. If it cools, the tortilla will crack and it would be impossible to roll it up.
  27. Roll over once. Fold in the sides, and roll over again till its fully wrapped.
  28. Serve immediately or wrap in aluminum foil and keep them in the oven till ready to eat.

 

Step by step:


1. Cut the chicken thighs into one inch sized pieces.

2. Add about 2 teaspoons of salt and 2 teaspoons of pepper. Or do what I always do for dishes that call for salt and pepper. I use Masterfoods Garlic Pepper. Give it a good sprinkle, about 1 tablespoon of it. Set aside to marinate for a couple of hours.Slice the top of the tomatoes off.Using a small spoon, scoop out the soft insides of the tomatoes. This reduces the moisture in the dish and prevents sogginess.Chop the tomatoes up into small bits.Chop the onions into small bits.

3. Place the onions and tomatoes in a large bowl.Chop up a bunch of cilantro. Use as much or as little as you like.

4. Add the cilantro to the onions-tomatoes mixture. Toss together and set aside.

5. Cut a slit round an avocado, against its seed.Holding each side of the cut avocado, twist the avocado open to reveal the seed.

6. Remove the seed and scoop out the flesh.

7. Place the avocado flesh in a large bowl and mash it up evenly till it becomes creamy.

8. Add the tomatoes mixture to the avocados.

9. Combine well.Squeeze in juice from one lemon.

10. Add a generous portion of salt to taste. About 1 to 2 teaspoons.At this point, youll have guacamole. If you like, dish it up in a serving bowl and serve it with chips.Now cook the chicken.

11. Heat a pan with a few tablespoons of cooking oil till its very hot. It has to be very hot or the chicken wont brown.

12. Add the chicken to the pan. Be careful! Itll sizzle and splatter.Turn the pieces over to brown the other side after a few minutes.When the chicken are browned, remove them from the pan and set aside at a warm place.Using a clean, dry pan, toast the tortillas one at a time on each side.They are ready to be used when they are soft and warm.

13. Add a serving of the guacamole mixture.

14. Add a serving of the chicken.Quickly wrap the burrito up. If it cools, the tortilla will crack and it would be impossible to roll it up.

15. Roll over once. Fold in the sides, and roll over again till its fully wrapped.

16. Serve immediately or wrap in aluminum foil and keep them in the oven till ready to eat.


Nutrition Information:

Quickview
712 Calories
31g Protein
49g Total Fat
39g Carbs
31% Health Score
Limit These
Calories
712k
36%

Fat
49g
77%

  Saturated Fat
10g
68%

Carbohydrates
39g
13%

  Sugar
8g
10%

Cholesterol
147mg
49%

Sodium
1521mg
66%

Get Enough Of These
Protein
31g
64%

Vitamin B3
12mg
60%

Fiber
14g
57%

Vitamin C
46mg
56%

Vitamin B6
1mg
56%

Vitamin K
58µg
56%

Selenium
35µg
51%

Folate
192µg
48%

Potassium
1587mg
45%

Phosphorus
434mg
43%

Vitamin A
1992IU
40%

Vitamin B5
3mg
39%

Manganese
0.72mg
36%

Vitamin B2
0.53mg
31%

Vitamin B1
0.45mg
30%

Vitamin E
4mg
30%

Copper
0.53mg
26%

Magnesium
104mg
26%

Zinc
3mg
23%

Iron
3mg
20%

Vitamin B12
0.96µg
16%

Calcium
105mg
11%

covered percent of daily need
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