Easy Recipe – Spicy Chicken Burrito with Avocados and Tomato Salsa

Yield: 4 Servings

Ingredients:

For the Salsa:

1 tablespoon vegetable oil

1 small white or yellow onion, small diced

1 small red bell pepper, stem, seeds, and ribs removed, then small diced

1 clove garlic, minced

½ teaspoon cayenne or more to taste

4 roma tomatoes, core removed and small diced

¼ cup water

½ cup frozen corn

salt to taste

For the Burrito:

1 ½ pounds boneless, skinless chicken breast halves, cut into strips 1-inch (2 ½ cm) wide

½ cup Louisiana or Mexican hot sauce

1 tablespoon vegetable oil

2 small avocados, halved, pit and skin removed, and diced

1 teaspoon lime juice

4 large (9-inch or 23 cm) flour tortillas

4 green leaf lettuce leaves, torn in half lengthwise

1 cup sliced black olives

salt to taste

Preparation:

Place the chicken and hot sauce in a resealable plastic bag and allow to marinate in the refrigerator for 1 hour or more. Remove from the marinade and discard.

While the chicken is marinating, make the salsa. Place a medium saucepan over medium heat. Add 1 tablespoon of oil followed by the onion and peppers then cook until tender. Add the garlic and cayenne then cook just until you can smell the aroma of the garlic.  Stir in the tomatoes, water, and salt to taste. Simmer until the tomatoes break down and the mixture reduces to a salsa consistency.  Stir in the frozen corn, check for seasoning again, and transfer to a bowl to marinate while you prepare the rest of the burrito.

Heat a large skillet over medium heat. Add 1 tablespoon of oil followed by the chicken and cook until no longer pink in the middle, about 5 minutes per side. Transfer to a plate and loosely tent with foil to keep warm.

Place the avocados in a medium bowl along with the lime juice and salt to taste. Mash the avocados with a fork until they begin to become smooth, but are still chunky. Set aside. Warm the tortillas in the microwave or in a large skillet over medium heat just until they are flexible.

Place the tortillas on a clean work surface. Evenly distribute the lettuce, avocado spread, olives, and chicken among each tortilla.  Fold 2 opposite sides of the tortilla up ¼ of the way then roll the other side over to form a burrito.

Heat a large skillet over medium-high heat. Place a burrito in the skillet, seam side down and toast until browned, about 2 minutes, then flip and toast on the other side for another 2 minutes. Repeat with the other burritos. Serve the burritos with the salsa on the side for dipping.