Chicken Burritos

Ingredients

• 2 chicken breast fillets (approx. 125 g each)
• Salt
• chili flakes
• 1 tbsp Rapeseed Oil
• 1 tbsp Tomato Paste
• 150 ml chicken broth
• 2 tbsp Lime juice
• 1 tbsp chili sauce
• 250 g black beans (canned; drained weight)
• 2 Tomatoes
• 1 Red Onion
• 0.5 bunch coriander (10 g)
• 1 Avocado
• 4 whole wheat tortillas
• 80 g grated cheddar (50% fat i. Tr.)

Instructions

1. 1.

   Rinse the chicken breast fillets, pat them dry, and season with salt and chili. Heat the oil in a pan. Fry the chicken fillets until golden brown all over in about 10 minutes over medium heat. Remove the chicken from the pan, add the tomato paste, and sauté for 2 minutes. Pour in the broth and simmer for 5 minutes until thickened. Season with 1 tbsp lime juice, chili sauce, and salt.

2. 2.

   Cut the chicken into strips and let it heat through in the sauce. Rinse and drain the beans in a sieve. Peel, wash, quarter, deseed, and dice the tomatoes. Peel and dice the onion finely. Wash, shake dry, and chop the coriander. Halve the avocado, remove the pit, scoop out the flesh, mash it lightly with a fork, and season with the remaining lime juice, salt, and chili flakes.

3. 3.

   Warm the tortillas in a hot pan for 2 minutes each. Then spread the beans on them, followed by the chicken strips and avocado cream. Sprinkle with onions, diced tomatoes, coriander, and cheddar. Fold in the sides, roll up, and serve the chicken burritos halved.