1cubevegetable stock (vegetable broth or vegetable bouillon)
1clovegarlic
1teaspoonsalt
1teaspoonground black pepper
1tablespoonolive 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!