Chicken and Avocado Burritos (gluten-free, paleo)
These chicken and avocado burritos are gluten-free and paleo. An easy, healthy and delicious burrito recipe.
Servings: 4 burritos
Ingredients
- 1 recipe Cassava Flour Tortillas made into 4 tortillas
- 1 large boneless skinless chicken breast
- 2 tsp olive oil divided
- pinch of garlic powder
- pinch of paprika
- pinch of cumin
- salt and pepper
- 1 green bell pepper sliced
- 1/2 onion sliced
- 1 avocado peeled and sliced
- 1/4 cup verde salsa
- 1/4 cup sour cream or Cashew Sour Cream for dairy-free
- 1/2 cup shredded Monterrey Jack cheese optional
- bunch of fresh cilantro chopped
Instructions
- Make the cassava flour tortillas (note: you can make these a day ahead).
- Preheat your grill to medium high heat.
- Rub the chicken breast with 1 teaspoon oil, then sprinkle with the garlic, paprika, cumin, salt and pepper. Grill for 4-6 minutes, depending on the thickness and until cooked through.
- While the chicken is cooking, heat 1 teaspoon of olive oil in a pan on medium heat. Add the onion and bell pepper and sauté for 3-4 minutes. Then set aside.
- Remove the chicken from the grill and let rest for 1-2 minutes on a cutting board, then slice into strips.
- To assemble the burritos, place a few strips of chicken in the center of the tortilla, then top with the bell pepper and onion, avocado, verde salsa, sour cream, cheese and cilantro. Roll tightly.
- If grilling, place the burrito back on the grill for 1-2 minutes each side. Slice in half, then serve.
Notes
- If you don't have an outdoor grill you can use a grill pan or reversible grill/griddle on top of your stove.
Nutrition
Serving: 1burrito | Calories: 394.2kcal | Carbohydrates: 36g | Protein: 15.4g | Fat: 22.6g | Saturated Fat: 8.6g | Cholesterol: 46.6mg | Sodium: 324.7mg | Fiber: 6.4g | Sugar: 2.7g