Chicken burrito with avocado
Dishes that are light and do not leave a heavy feeling in the stomach, but are nutritionally rich, are favourites at any time of year. Chicken burrito with avocado is one of those dishes that will have you reaching for seconds, without any guilt.
mushrooms (portobello or champignons)
Fant for tortillas (40 g)
Slice chicken into thin strips and fry in hot oil over high heat, stirring constantly, until liquid evaporates. Add sliced mushrooms and fry over low heat, stirring occasionally (about 5 minutes). Add 300 ml warm water, mix in contents of Fant packet and sauté over low heat about 5 minutes, until ingredients are combined. Slice avocado. Place one-fourth of filling onto tortilla and sprinkle with grated mozzarella. Add a few slices of avocado and sprinkle with basil.
Roll up tortilla and serve hot immediately.
The burrito will be easier to eat if you cut it in half and wrap it in paper.