Since my stay in South Africa, I have been a fan of chicken-mayo sandwiches. But, unfortunately, lots of mayo and cheese do not make for a healthy lunch or dinner! So I decided to adapt the recipe a little: I added avocado (just because I love it!), removed the cheese, served with mostly yogurt and on a wholewheat wrap in this chicken and avocado burrito. And guess what? It is still delicious!
Healthy Chicken and Avocado Burrito
This chicken and avocado burrito will be a serial hit when you serve this to your house guests. Check out the simple recipe here.
Ingredients
- 2 breasts ground chicken (minced chicken)
- 1 handful cherry tomatoes
- 1 medium red onion
- 1 teaspoon mayonnaise - light
- 1 tablespoon Greek yogurt - low-fat
- 4 medium tortillas - wholewheat
- 150 grams corn
- 2 sprigs chives - dried
- 1 cube vegetable stock (vegetable broth or vegetable bouillon)
- 1 clove garlic
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
Instructions
- Put a saucepan with water to boil. Add a stock cube, the garlic clove peeled and a little pepper.
- As the broth starts to boil, add your chicken breast (cut into halves) and leave it until cooked (about 20 minutes, until it is not pink anymore). Drain and leave to cool down until you can handle it.
- In the meantime, cut the tomatoes in quarters, the onion finely chopped and the avocado in cubes.
- Place everything in a bowl, add the corn, mayonnaise, yogurt, dried chives and some salt and pepper. When the chicken has cooled down, tear the breast into strings. Mix the chicken with the rest, and taste to see if it needs more salt or pepper.
- Place a grill pan on medium-high heat and let it get warm. Place a wrap on your cutting board, and fill with 1/4 of your mixture. Close the burrito on all ends, so you have a compact little package (first upper and lower sides folded in, then left side and right side).
- Once the pan is hot, rub a little oil on it with a piece of paper towel, and place your burritos. Leave them on one side until it is nicely grilled for about 4 minutes and turn around.
- Cut your iceberg salad into thin strips, and dress on your plate. Cut the burrito in 2 and serve immediately for the best result. Enjoy!
Nutrition
Calories: 185kcalCarbohydrates: 27gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 1mgSodium: 815mgPotassium: 219mgFiber: 3gSugar: 5gVitamin A: 216IUVitamin C: 9mgCalcium: 62mgIron: 2mg
How did this recipe turn out for you?We’re eager to hear your thoughts!