Chicken and Avocado Burrito

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

• Mozzarella cheese

  Part skim milk

  ½ cup, shredded or 56g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Tortillas

  Ready-to-bake or -fry, corn

  4 tortilla or 96g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Add chicken breasts to a pot and cover with water. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and boil for 8-15 minutes, or until chicken is cooked through and no longer pink. Drain and shred with 2 forks.
2. In a bowl, mix the shredded chicken, cheese, cilantro, and diced avocados.
3. Lay a tortilla flat on a plate and add ¼ of the chicken mixture. Form a roll. Repeat for all four tortillas.
4. Pour 1 tablespoon of oil into a heated pan or griddle. Place all four tortillas on the pan and cook for 2 minutes on medium-high heat.
5. Flip to the other side and cook for another minute or until the burritos are golden in color.
6. Serve warm.

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• Chicken Burrito Bowl
• Roasted Vegetable and Avocado Breakfast Burrito
• BBQ Chicken Burrito Bowls
• Chicken and Black Bean Burrito Bowl
• Chipotle Chicken Quinoa Burrito Bowl
• Avocado and Chicken Quesadilla