Chicken & Avocado Burrito

with a Cranberry, Lime, Cilantro & Parsley Salad

  • 25 min
Family Friendly
Spicy
Poultry
Sesame
Dairy product
Gluten
Soy
Wheat
High in fiber
High Protein
Our chicken & avocado burrito is the perfect recipe for a family picnic or a friendly get-together! Served with a reinvigorating cranberry, cilantro and parsley salad, it's always a tremendous success!
Recipe 2081

Ingredients

43 ml
Sour Cream
30 g
Cheddar
1
Avocado(s)
1/2 cup(s)
White Rice
1/2
Red Onion(s)
1
Lime(s)
20 g
Cilantro
6 g
Curly Parsley
2
Tortilla(s)
1 cup(s)
Water for Rice (not included)
1 tbsp
Dried Cranberries
300 g
Ground Chicken
1 tbsp
Mexican Zapata Spice
Nutritional facts
Per serving
Amount / Serving
Calories
853 kcal
Total fat
31 g
Saturated Fat
8 g
Sodium
812 mg
Total Carbohydrate
100 g
Fiber
Sugar
7 g
Proteins
52 g

Instructions

Recipe 2081, Step 1
1

Cook the rice

Bring 1 cup of water (double for 4 ppl.) and rice to a boil in a pot over high heat. Once boiling, reduce heat to low and cover. Cook 15-20 min or until the water is absorbed, then remove from heat and let the rice stand covered for 5 min. Fluff lightly with a fork.

Recipe 2081, Step 2
2

Prepare the ingredients Slice the red onion.

Chop parsley and cilantro.

Juice half the lime and quarter the other half.

Recipe 2081, Step 3
3

Cook the chicken

In a pan over medium-high heat, heat 1 Tbsp of olive oil (double for 4 ppl.), add chicken and zapata spices and mix well. Add red onion (set aside a few pieces for the salad) and cook until tender and meat is cooked, about 5-7 minutes. Add salt and pepper.

Recipe 2081, Step 4
4

Make the salad

Mix cilantro, parsley, lime juice, the red onion that was set aside and the cranberries.

Add salt and pepper to taste.

Recipe 2081, Step 5
5

Build burrito

In a small bowl, mash avocado with a fork.

Take a tortilla and spread chicken mixture in the middle. Add rice, cheese and avocado. Fold two opposite sides, and roll to close the burrito.

Recipe 2081, Step 6
6

Grill and serve

Wipe the pan and reuse to fry the burritos about 2 minutes on each side, until a bit golden. Be careful not to burn them!

Serve with sour cream and salad.