Chicken and Avocado Burritos (gluten-free, paleo)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 burritos
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Calories
3942 kcal
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Course
Main Course
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Cuisine
American
Chicken and Avocado Burritos (gluten-free, paleo)
Description
This recipe features burritos made using cassava flour tortillas prepared fresh or ahead, suitable for gluten-free and paleo diets. The chicken breast is seasoned with garlic powder, paprika, cumin, salt, and pepper, then grilled until cooked through. Bell peppers and onions are sautéed until tender. After resting and slicing the chicken, the ingredients are layered in tortillas along with avocado slices, verde salsa, sour cream or cashew sour cream, shredded Monterey Jack cheese if desired, and chopped fresh cilantro.
The burritos are rolled tightly and optionally placed back on the grill to lightly crisp the exterior. The combination offers smoky, spiced grilled chicken with tender vegetables and creamy avocado providing richness and freshness. Salsa and sour cream add moisture and tang, balancing the flavors.
These burritos make a satisfying main dish for lunch or dinner and allow substitutions such as a grill pan when outdoor grilling is unavailable. The use of cassava flour tortillas as a gluten-free base complements the other paleo-friendly fillings, resulting in a meal free from grains and dairy, if using the cashew sour cream and omitting cheese.
Setting the chicken aside to rest after grilling helps retain juices, and grilling the burrito briefly seals the filling and adds a light charred texture to the tortilla. The assembled burritos can be served sliced for sharing or eaten whole.
Ingredients
- 1 cassava flour tortillas made into 4 tortillas, recipe
- 1 chicken breast large, boneless skinless
- 2 tsp olive oil divided
- pinch garlic powder
- pinch paprika
- pinch cumin
- salt
- black pepper
- 1 green bell pepper sliced
- 1/2 onion sliced
- 1 avocado peeled and sliced
- 1/4 cup verde salsa
- 1/4 cup sour cream or Cashew Sour Cream for dairy-free
- 1/2 cup Monterey jack cheese optional, shredded
- cilantro chopped, bunch, fresh
Instructions
- Make the cassava flour tortillas (note: you can make these a day ahead).
- Preheat your grill to medium high heat.
- Rub the chicken breast with 1 teaspoon oil, then sprinkle with the garlic, paprika, cumin, salt and pepper. Grill for 4-6 minutes, depending on the thickness and until cooked through.
- While the chicken is cooking, heat 1 teaspoon of olive oil in a pan on medium heat. Add the onion and bell pepper and sauté for 3-4 minutes. Then set aside.
- Remove the chicken from the grill and let rest for 1-2 minutes on a cutting board, then slice into strips.
- To assemble the burritos, place a few strips of chicken in the center of the tortilla, then top with the bell pepper and onion, avocado, verde salsa, sour cream, cheese and cilantro. Roll tightly.
- If grilling, place the burrito back on the grill for 1-2 minutes each side. Slice in half, then serve.
Notes
- If outdoor grilling is not an option, a grill pan or a stovetop reversible grill/griddle can be used effectively to cook the chicken and warm the burritos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4burritos
Amount Per Serving
Calories 3942 kcal
% Daily Value*
| Serving | 1burrito | |
| Calories | 394.2kcal | 20% |
| Carbohydrates | 36g | 12% |
| Protein | 15.4g | 31% |
| Fat | 22.6g | 35% |
| Saturated Fat | 8.6g | 43% |
| Cholesterol | 46.6mg | 16% |
| Sodium | 324.7mg | 14% |
| Fiber | 6.4g | 26% |
| Sugar | 2.7g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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