Chicken Burritos

Dairy Free
Health score
31%
Chicken Burritos
45 min.
4
1041kcal

Ingredients

  •  avocado ripe
  • 600 grams strips. 
  • 600 grams strips. 
  • bunch cilantro leaves (coriander)
  •  flour tortilla 
  •  juice of lemon 
  • large onion chopped
  • teaspoon pepper to taste
  • teaspoons salt to taste
  • large tomatoes 

Equipment

  • bowl
  • frying pan
  • oven
  • aluminum foil

Directions

  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 Facts

Calories1041kcal
Protein21.29%
Fat63.63%
Carbs15.08%

Properties

Glycemic Index
50.75
Glycemic Load
8.49
Inflammation Score
-9
Nutrition Score
44.581739130435%

Flavonoids

Cyanidin
0.5mg
Epicatechin
0.56mg
Epigallocatechin 3-gallate
0.23mg
Eriodictyol
0.37mg
Hesperetin
1.09mg
Naringenin
1.34mg
Luteolin
0.01mg
Isorhamnetin
1.88mg
Kaempferol
0.41mg
Myricetin
0.25mg
Quercetin
9.75mg

Nutrients percent of daily need

Calories:1041.13kcal
52.06%
Fat:74.83g
115.13%
Saturated Fat:17.6g
109.99%
Carbohydrates:39.92g
13.31%
Net Carbohydrates:25.75g
9.36%
Sugar:8.69g
9.66%
Cholesterol:294mg
98%
Sodium:1636.79mg
71.16%
Protein:56.33g
112.66%
Vitamin B3:19.04mg
95.2%
Selenium:63.63µg
90.9%
Vitamin B6:1.63mg
81.63%
Phosphorus:671.1mg
67.11%
Vitamin K:61.66µg
58.73%
Fiber:14.18g
56.71%
Vitamin C:46.23mg
56.03%
Vitamin B5:5.43mg
54.27%
Potassium:1894.76mg
54.14%
Folate:196.56µg
49.14%
Vitamin B2:0.73mg
42.74%
Vitamin A:2109.05IU
42.18%
Vitamin B1:0.56mg
37.48%
Manganese:0.74mg
37.12%
Zinc:5.27mg
35.13%
Magnesium:132.94mg
33.24%
Vitamin E:4.81mg
32.05%
Vitamin B12:1.92µg
32%
Copper:0.61mg
30.29%
Iron:4.6mg
25.55%
Calcium:117.44mg
11.74%
Vitamin D:0.3µg
2%