This week I made one of my favorite low carb, low fat, super healthy (and…usually doesn’t come with the later) tasty avocado & grilled chicken burrito dinner! My boyfriend who usually isn’t a fan of avocado absolutely loved it.
Since I am often working late and my boyfriend comes from practice shortly after I finish work I need to figure out dinner which will be both healthy and quick to make.
This one is super simple and I promise you will make it over and over again!
Ingredients
1 medium size ripped avocado
400 g of chicken breast
1 cup of shredded Mexican (yellow cheese)
1 cup of shredded mozzarella cheese
5 flour or all-wheat tortillas
1/4 sliced red onion
Optional
Hummus, Lettuce, Tomato, Pepper
Preparation
Cut chicken breast into small thin pieces and grill them in wok or a pan, season with salt, pepper and oregano, add red onions, fry all together for a 2-3 minutes. Mix chopped avocado, shredded cheese (both kinds) and grilled chicken in a bowl. Place a bit of a spread on a tortilla, wrap it tightly and fry it on medium heat each side for a minute or two (make sure it doesn’t burn). You can do 2-3 tortillas at the time if you can fit it on a pan.
Eat your Avocado & Grilled Chicken Wrap with my mum’s Mint & Yogurt Dip (it will end up a bit more liquid then yogurt and that’s ok).
Mint & Yogurt Dip
Take two small low fat greek yogurts mix them with10 leaves of peppermint and pinch of salt and pepper to taste and mix all ingredients in a strong mixer and mix them until smooth.
Interesting fact!
Avocado is anti-aging powerhouse. They are gluten free, vegan, vegetarian and fiber rich (10 grams in medium size avocado.
How to choose avocado?
Avocados are ripe when they feel heavy for their size, yield to light pressure and are dark in color. But don’t squeeze these delicate babies too hard. Not ripe? Put in a brown paper bag for 2-4 days, or you can speed up this process by putting a banana or apple in the bag.
Let me know how you like it if you decide to try it!
