Low-Fat Chicken
Avocado Burrito

A low-fat, low-calorie, and satisfying Mexican chicken burrito packed with spiced pan-fried chicken, fresh avocado salsa, and a light yogurt drizzle.

Ingredients

• 1 whole wheat tortilla
• 150 g chicken breast
• 1/2 avocado
• 1 tomato
• 1/2 cup colorful bell peppers
• 1/4 red onion
• 1 handful lettuce
• 2 tbsp non-fat yogurt
• 1 tsp chili powder
• 1/2 tsp cumin powder
• 1 tbsp olive oil
• 1 tbsp lemon juice
• to taste sea salt
• to taste black pepper

Instructions

1. 1Season the Chicken

   

   Place the small chicken pieces into a white bowl and season them with chili powder, sea salt, cumin, black pepper, and a drizzle of olive oil. Ensure all the spices are measured and ready to be mixed.

   Tip: Make sure to distribute the spices evenly over the chicken pieces for the best flavor penetration.
2. 2Season and marinate the chicken

   

   Place the small chicken pieces into a bowl and add chili powder, sea salt, cumin powder, black pepper, and olive oil. Mix thoroughly to ensure every piece is evenly coated, then let it marinate for 10 minutes to absorb the flavors.

   Tip: Allowing the chicken to marinate for at least 10 minutes makes the meat much more tender and flavorful when cooked.
3. 3Slice and Dice the Avocado

   

   Take a ripe avocado and carefully cut it in half on a wooden cutting board, separating the two halves to prepare for dicing.

   Tip: Use a sharp knife and cut against the pit to easily twist and separate the avocado halves.
4. 4Dice the vegetables

   

   On a wooden cutting board, carefully dice the colorful bell peppers, red onion, and tomato after removing its core. Uniform dicing ensures an even texture and distribution in the avocado salsa mixture.

   Tip: Remove the watery seed core from the tomato before dicing to keep your salsa fresh and prevent it from becoming soggy.
5. 5Mix the avocado salsa

   

   Transfer the diced red onion, yellow bell pepper, tomato, and diced avocado into a glass bowl. Season with black pepper, sea salt, olive oil, and freshly squeezed lemon juice, then toss gently to combine.

   Tip: Adding lemon juice immediately to the avocado helps prevent it from browning while adding a bright, zesty flavor.
6. 6Season the Vegetable Salsa

   

   Add black pepper, sea salt, olive oil, and fresh lemon juice into the bowl containing the diced vegetables and avocado, then mix everything thoroughly together.

   Tip: Add the lemon juice right before mixing to prevent the avocado from browning and to keep the salsa fresh and bright.
7. 7Cook the chicken

   

   Heat a skillet and add the marinated chicken pieces. Pan-fry them over medium heat, stirring occasionally, until the chicken is thoroughly cooked, browned, and juicy.

   Tip: Do not overcrowd the pan so that each chicken piece gets a nice golden sear and locks in its juices.
8. 8Prepare the tortilla base

   

   Lay a whole wheat tortilla flat on a clean surface or board, ready for assembling all the prepared burrito ingredients in the center.

   Tip: Warm the whole wheat tortilla slightly beforehand so it becomes pliable and much easier to fold without tearing.
9. 9Assemble the burrito

   

   Layer fresh lettuce, the prepared avocado salsa, the cooked spiced chicken, and a generous spoonful of non-fat yogurt down the center of the whole wheat tortilla.

   Tip: Keep the fillings centered neatly so you can easily tuck in the sides without spilling over.
10. 10Pan-fry the rolled burritos

    

    Place the rolled burritos into a hot pan and fry until the exterior surfaces turn golden brown and crispy.

    Tip: Ensure the seams are placed face down first to prevent them from unrolling during cooking.

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