Ingredients
- 4 burrito sized tortillas (corn tortillas for gluten-free), warmed
- 1 pound cooked chicken, sliced or shredded
- 1 large avocado, diced
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup salsa verde
- 1/4 cup sour cream or greek yogurt
- 2 tablespoons cilantro, chopped
Instructions
Everyone loves burritos, that toasted warm tortilla, every bite is a taste of heaven. Delicious filling right? You get me. Today we will be making one of my all-time ingredients into a burrito, chicken, and avocado. I mean avocado and chicken go well with anything. Literally, anything, try me if you think I’m wrong. For this recipe, we will need burrito sized tortillas, and we need to warm them in a pan or microwave, or oven. You choose how to do it.
One pound of chicken which we will shred into thin layers, one large diced avocado, and Monterrey jack cheese, shredded. And for our other ingredients, salsa verde, sour cream, and cilantro. All this will be our burrito filling, obviously, you can get creative and add other things like pico de gallo, hot sauce (remember we are using Monterrey jack cheese), but for those who don’t like spicy food you can go for cheddar cheese that will be a good replacement for our Monterrey.
- One pound of chicken which we will shred into thin layers, one large diced avocado, and Monterrey jack cheese, shredded. And for our other ingredients, salsa verde, sour cream, and cilantro. All this will be our burrito filling, obviously, you can get creative and add other things like pico de gallo, hot sauce (remember we are using Monterrey jack cheese), but for those who don’t like spicy food you can go for cheddar cheese that will be a good replacement for our Monterrey.
