Chicken and Avocado Burrito

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

• Mozzarella cheese

  Part skim milk

  ½ cup, shredded or 56g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, medium or 184g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Add chicken breasts to a pot and cover with water. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 8-15 minutes until the chicken is cooked through and no longer pink. Drain and shred with two forks.
2. In a bowl, combine the shredded chicken, mozzarella cheese, cilantro, and diced avocados.
3. Place a tortilla flat on a plate and add ¼ of the chicken mixture. Roll up the tortilla. Repeat with the remaining tortillas.
4. Heat a pan or griddle over medium-high heat and add 1 tablespoon of olive oil. Place all four burritos on the pan and cook for 2 minutes.
5. Flip the burritos and cook for another minute or until golden brown. Serve warm.