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Gluten Free Chicken and Avocado Burritos
Prep time
Cook time
Total time
Gluten Free Chicken and Avocado Burritos
Author: Jan Withington
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
- Mission Gluten Free Tortillas
- La Victoria Salsa Verde Thick'n Chunky - gluten free
- Daisy Sour Cream Original - gluten free
- 1 jalapeno, thinly sliced
- 1 avocado, sliced
- 2 skinless and boneless chicken breasts, filleted
- 2 garlic cloves, minced
- olive oil
- 8 oz Monterey Jack cheese, shredded
- ¼ cup cilantro plus more, chopped
- salt and pepper
- juice of ½ lime
Instructions
- Drizzle olive oil over chicken and season with garlic, cilantro, lime juice, salt and pepper. Marinate for 15 minutes. Preheat a cast iron pan or nonstick pan to medium heat. Cook the chicken about 2 to 3 minutes per side then transfer to a chopping board. Slice the chicken into bite pieces.
- Preheat another cast iron pan to low heat. Warm tortillas, top with cheese on ½ portion of the tortillas then with few slices of chicken. Let the cheese melt then transfer to a plate and continue assembling the burritos with the rest of the toppings. Fold two sides of the tortillas and roll it up. Continue cooking the rest of the burritos. Serve
