Try this Chicken Avocado Burritos recipe, or contribute your own.
- Carbohydrate 0.45928125 g
- Cholesterol 4.2046875 mg
- Fat 14.7937500273894 g
- Fiber 0 g
- Protein 0.31696875 g
- Saturated Fat 2.55333937854637 g
- Serving Size 1 1 Serving (24g)
- Sodium 4.4203125 mg
- Sugar 0.45928125 g
- Trans Fat 0.714493126314415 g
- Calories 134 calories
Step-by-step
- Heat 1 tablespoon olive oil in a frying pan, place chicken breast sprinkled with salt and pepper and roast for about 5 minutes on each side. Spread 1 tablespoon mustard over the chicken, add about ¼ cup water add cook covered for a few more minutes.
- Cut cooked chicken into thin stings.
- Mix the chicken, cheese, cilantro, and the diced avocados.
- Spread 1 tablespoon sour cream on each tortilla, add ¼ of the mixture, form a roll.
- Heat 1 tablespoon oil into a pan and place all four tortillas on the pan, cook for 2 minutes on medium- high heat. Flip on the other side and cook for another minutes or until the the tortillas are golden
- Serve warm.
Avocado drives the texture of this filling, requiring careful timing because heat alters its structure rapidly. Select firm fruit that yields slightly under thumb pressure to prevent the pieces from turning to mush when mixed with warm poultry. Dice the flesh just before assembly, treating it with citrus juice if waiting more than five minutes to prevent rapid enzymatic browning.
Fresh chicken breasts demand careful thermal management compared to pre-cooked alternatives. Sear the meat in a heavy skillet at medium-high heat for exactly five minutes per side to develop a browned exterior before introducing moisture. Adding water and covering the pan traps steam, gently cooking the interior through without drying the protein out.
Sequencing matters greatly when building these rolls to maintain structural integrity. Spread the sour cream directly onto the tortilla base first to create a moisture barrier that stops the starch from becoming soggy. Portion exactly one-fourth of the filling mixture onto each wrapper, folding the sides inward tightly before transferring them to the hot pan.
Crisping the exterior requires a dry skillet heated over medium-high flame for two minutes on the initial side. Watch for golden brown spots to appear on the tortilla surface before flipping the cylinder for a final sixty seconds. Serve immediately while the interior cheese remains melted and fluid.
