Ingredients

The following ingredients have 4 Servings
  • 1 recipe Cassava Flour 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
  • 1/2 cup shredded Monterrey Jack cheese (optional)
  • bunch of fresh cilantro (chopped)

Instruction

  • 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.