Mexican Avocado and Chicken Burrito
This is a lunch idea you will love! Mexican avocado and chicken burrito is high in protein which will leave you feeling energized to take on the second part of your day. To make this lunch even healthier, try replacing the flour tortilla with a whole wheat tortilla.
| 1 cup | cooked chicken strips | 250 mL |
| 4 | slices cooked crisp bacon | 4 |
| 1/2 cup | chopped tomato | 125 mL |
| 1/4 cup | corn kernels | 50 mL |
| 1/4 cup | chopped cilantro | 50 mL |
| 1/2 cup | blue cheese dressing | 125 mL |
| hot sauce, to taste | ||
| 2 | fully ripened avocados from Mexico, halved, pitted, peeled and thinly sliced | 2 |
| 4 | flour tortillas (10-inch/25 cm), warmed | 4 |
In bowl, combine chicken, bacon, tomato, corn and cilantro. Stir in blue cheese dressing and hot sauce, if desired. To assemble: Spoon chicken mixture onto each tortilla near one edge, dividing equally. Arrange avocado slices on top. Fold in sides; roll up, starting from edge with filling. To serve: Cut each wrap diagonally in half; place seam side down on plate.
Yield: 4 portions
Tip: To turn this into a tasty cobb salad, increase chicken to 2 cups. Eliminate the tortillas and serve over a bed of lettuce topped with crumbled blue cheese and sliced black olives. Serve tortilla chips on the side.
Nutritional Information:
Per Serving (does not include hot sauce): about 657 cal, 24 g pro, 39 g total fat (7 g sat fat), 57 g carb, 12 g fibre, 36 mg chol, 824 mg sodium. %RDI: iron 37%, calcium 13%, vit A 38%, vit C 68%
Source: missavacado.ca
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