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Ingredients
Chicken Pepper Burritos with Fresh Guacamole
- For the burritos
- 8 Whole-wheat tortillas
- 2 Chicken breasts
- 1 onion
- 1 garlic clove
- 2 red Bell pepper
- 2 green Bell pepper
- 2 Tomatoes
- 3 Tbsps vegetable oil
- 2 Tbsps Tomato paste
- Tabasco sauce
- salt
- freshly ground peppers
- For the guacamole
- 1 small onion
- 1 fresh green chili pepper
- 2 ripe Avocados
- 1 Lime
- ½ bunch fresh cilantro
- salt
- freshly ground Black pepper
For the burritos, cut chicken breasts into bite-size pieces and season with salt and pepper. In a skillet, sauté chicken in 1 tablespoon oil on all sides for about 5 minutes. Set chicken aside and keep warm.
Rinse and halve bell peppers, remove seeds and ribs and cut into strips.
Blanch and peel tomatoes, remove seeds and cut into strips.
Peel onion, cut into rings and sauté in remaining oil until translucent. Mince garlic and stir into onions with tomato paste, tomatoes, peppers and about 1/2 cup water and simmer about 6 minutes. Season sauce with salt, pepper and a few drops of hot-pepper sauce to taste. Stir chicken into sauce.
Briefly warm tortillas in oven preheated to 250°C (approximately 475°F).
Spoon sauce onto tortillas, roll up and serve with guacamole.
For the guacamole, peel onion and finely chop. Rinse and halve chile pepper, remove seeds and ribs and dice finely. Peel avocados and halve lengthwise, remove pits and scoop flesh from shells. Halve and juice lime. Rinse cilantro, shake dry, pluck leaves and finely chop. Puree avocado flesh, lime juice and cilantro. Stir onion and chile pepper into avocado mixture and season with salt and pepper.