1 chicken breast (salt, black pepper to taste + 1/2 tbsp olive oil)
1/2 cup brown rice
1 onion, grilled
30 g (1/4 cup) cheddar cheese, grated
1 ripe avocado, smashed
1/2 tomato, chopped
1/2 onion, chopped
1/3 clove of garlic, grated
1 tsp lemon/lime juice
Salt, black pepper to taste
5 Tbsp greek yoghurt
1 tsp fish sauce
1/2 tsp cumin
1/3 lime zest + lime juice
1/4 tsp salt
Black pepper to tase
Jalapeño to taste, seeds removed and finely minced
Rinse the rice 2-3 times until the water runs clear. Pour rice into the water in a ratio of 1/3 and bring to a boil. When the water boils, reduce the heat and leave to cook for 30-40 minutes. Cooking time for rice will depend on the type of rice.
For the sauce, combine all ingredients and set aside.
Rinse the chicken breast well and pat dry with paper towels, then slice it. Salt and pepper the chicken breast with a drizzle of olive oil for juiciness.
For the guacamole, smashed the avocado into creamy texture, add chopped tomato, onion and garlic. At the end, add lime juice, salt and black pepper to taste.
Next, you need to fry/grill the chicken breast and the onion. This can be done on the grill or in a regular skillet over medium heat until golden brown. Try not to overdry the chicken breast so that it stays juicy. Once the chicken is done, cut it into thin pieces. Grill the onion according to your taste. You can also make caramelised onion, it would be great anyway.
Now it’s time to assemble the burritos. Put 2 tablespoons of cooked rice, half of the chicken, grated cheese, 2-3 tablespoons of sauce, onion, guacamole on a tortilla. Fold the sides in, roll, and serve immediately.