Ingredients 4 people:
2 chicken breasts
1 avocado or guacamole sauce
Grated cheese
1 onion
1 red bell pepper
1 green bell pepper
Jalapeños (optional)
Spices: burrito seasoning or cumin, red paprika, ginger powder, garlic and onion powder, turmeric
Fried tomato sauce
Burrito tortillas
Virgin olive oil
Salt
La Matriarca" Salsas Lemon-Habanero
Instructions
Fry the vegetables until tender and add several tablespoons of tomato sauce. The chicken is also sautéed or cooked, then shredded to include it in the mixture. Throw in spices to taste, such as cumin, hot bell pepper, fennel, red pepper, black pepper, etc., or a ready-made burrito seasoning. Heat the tortillas in a frying pan. Then put the mixture inside with some grated cheese (you can also add avocado or guacamole strips, lettuce and cilantro). Then, roll it up. Cover the bottom of the burrito with a strip of aluminum foil so that it keeps its consistency when eaten.
Fry the vegetables and cook the chicken:
Cook the breast in a pot with plenty of water and salt. Keep it for several minutes, until it is done. In a frying pan, with a drizzle of hot olive oil, add the onion and the peppers cut in julienne strips. Cook until the vegetables are soft. Season it during the process with the spices. Once the vegetables are done, add the tomato sauce (several spoonfuls, calculate so that it is compact and well integrated, not too liquid). Let it cook for a few minutes. Then add the shredded pieces of cooked chicken and mix well. Sauté until the flavors are integrated. You can also add some jalapeños (the spiciness will then increase).
2. Roll the burritos:
In a non-stick skillet, heat the tortillas. Half a minute on one side and half a minute on the other. Remove them. Pour the mixture inside, but don't overdo it, as it will be difficult to roll them up. Add grated cheese and some avocado strips or several spoonfuls of guacamole. Roll it up and serve immediately.
3. Add "La Matriarca" Lemon-Habanero Sauce to taste.
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