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Chicken, Black Bean and Avocado Siete Burritos

Creamy avocado and gooey monterey jack cheese complement juicy, savory grilled chicken wrapped up in a gluten-free, grain-free tortilla!
PREP5 mins
COOK10 mins
5 mins
TOTAL20 mins
SERVING SIZE: 2 burritos

INGREDIENTS

  • 2 boneless, skinless chicken breasts, pre-marinated (or see chef's note)
  • 2 Siete burrito-size grain free tortillas, can substitute flour if not gluten-free
  • 1 cup shredded monterey jack cheese, can use colby jack or mozzarella
  • 1 avocado, sliced
  • 1 can black beans, drained and rinsed
  • 1 jalapeño, thinly sliced
  • 1 tbs. olive oil, for sautéing

seasoned crema

  • ¾ cup greek yogurt
  • ½ packet gluten-free taco seasoning
  • splash of water

INSTRUCTIONS

  • Cook chicken on stovetop by heating 1 tbs. olive oil in a sauté pan over medium heat. When hot, add pre-marinated chicken breasts "pretty" side down first and cook for 5 minutes. Flip carefully right-side up and cook another 4-5 minutes.
  • Remove from heat, tent with foil and let rest for at least 5 minutes before slicing.
  • Mix together greek yogurt and taco seasoning, adding a splash of water if sauce needs thinning. It should be the consistency of mayo.
  • Clean pan you used to cook chicken with a paper towel, then heat again over medium high. Place one tortilla in and heat for 15 seconds then flip and repeat.
  • Working one burrito at a time (unless you have someone helping!), spoon half of crema onto tortilla and spread evenly. in the center of tortilla, layer chicken slices, avocado slices, 1/2 can black beans, shredded cheese and sliced jalapeños.
  • Roll burrito by folding one end towards the other. Fold in the opposite two ends towards the center, then roll tightly ending with seam-side down. Place back into hot skillet for 2-3 minutes per side to seal burrito and toast!

NOTES

I used pre-marinated Cilantro Lime boneless, skinless chicken breasts but here's a quick recipe for a homemade marinade:
Mix together juice of 2 limes, 1 tsp. salt, 1 tsp. pepper, 1/2 tsp. cumin and 1/4 cup olive oil together, then pour over chicken breasts. Marinate in the refrigerator for at least 30 minutes or up to 8 hours before sautéing!