Chicken Avocado Burritos

Instructions

1. 1

   Allow about 6 minutes to prepare the cold filling: finely shred the cabbage and dice the tomato. In a mixing bowl, roughly mash the ripe avocado flesh with the lime juice, plain Greek yogurt and 1/4 teaspoon salt, leaving some small chunks. Fold in the cabbage and tomato. Use purchased ready-to-eat flour tortillas, approximately 30 cm wide and 80 g each, at room temperature.

2. 2

   Allow about 4 minutes to prepare the raw boneless, skinless chicken breast: cut it across the grain into strips about 5 mm thick and season with the cumin and remaining 1/2 teaspoon salt.

3. 3

   Add half the olive oil to a deep 30 cm skillet and heat over medium-high heat for 2 minutes, uncovered.

4. 4

   Add half the chicken in a single layer. Cook uncovered for about 5 minutes, turning occasionally, until a food thermometer inserted sideways into the thickest strips reads 165°F/74°C. Transfer to a plate. Add the remaining oil and chicken to the same skillet and repeat for about 5 minutes, checking the same internal temperature.

5. 5

   Allow about 3 minutes to assemble: divide the avocado mixture and cooked chicken evenly among the four ready-to-eat tortillas. Fold the sides inward, then roll tightly from the bottom to enclose the filling. Serve immediately.