Chipotle Chicken Burrito with Avocado Sauce

Marinated Chicken

Step 1: Prepare the marinade [05:21]

Combine 2 cloves of garlic, 1/4 of a red onion, the juice from 1/2 orange, the juice from 1/2 lime, 1 habanero pepper, and 30 g of achiote paste in a blender or food processor. Blend until smooth.

Step 2: Marinate the chicken [05:57]

Add the chicken tenders to a baking sheet and season with salt. Pour the marinade over the chicken and mix well. Refrigerate for at least 30 minutes.

Step 3: Cook the chicken [06:24]

Grease a skillet with a thin layer of oil and heat over medium-high. Add the marinated chicken tenders and sear on all sides until charred and cooked through.

Step 4: Chop the chicken [07:44]

Remove the cooked chicken from the skillet and transfer to a cutting board. Chop into small pieces, add another spoonful of the reserved marinade, season with salt, and mix well.

Avocado Sauce

Step 1: Blend the ingredients [08:41]

Add 1/2 of a ripe avocado, 130 g of low-fat sour cream, the juice from 1/2 lime, 1 clove of garlic, a sprinkle of cayenne pepper, and salt to taste to a blender. Blend until smooth.

Seasoned Beans

Step 1: Cook the beans [09:15]

Pour a can of pinto beans into a pan, add a bay leaf, a sprinkle of ground cumin, and salt. Let simmer for 10 minutes.

Assembly

Step 1: Assemble the burrito [09:32]

On a warm flour tortilla, spread 20 g of the avocado sauce. Layer 100 g of the seasoned beans, 28 g of shredded Oaxaca cheese, 200 g of the chopped marinated chicken, another drizzle of the avocado sauce, a spoonful of red salsa, and a handful of shredded romaine lettuce. Wrap tightly and serve.