Chicken Burrito Recipe
chihuahua cheese, black beans, rice, crema fresca, avocado espuma, roasted corn pico de gallo
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Ingredients
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Main Ingredients
Method
Preparation Instructions
Cook the Chicken
Season chicken breasts with salt and pepper. Grill or pan-fry over medium-high heat until cooked through, about 6-7 minutes per side. Let rest before slicing.
Prepare the Avocado Espuma
In a blender, combine avocado, lime juice, and a pinch of salt. Blend until smooth and creamy. Add a little water if needed to achieve a pourable consistency.
Make the Roasted Corn Pico de Gallo
In a bowl, mix together roasted corn, diced tomato, chopped red onion, and chopped cilantro. Squeeze lime juice over and season with salt to taste.
Assemble the Burritos
On each tortilla, layer sliced chicken, black beans, cooked rice, Chihuahua cheese, crema fresca, and a generous spoonful of roasted corn pico de gallo. Drizzle with avocado espuma.
Wrap and Serve
Fold the sides of the tortilla in, then roll up tightly from the bottom. Serve immediately with extra crema fresca on the side.
