Chicken and Potato Burrito

Name: Chicken and Potato Burrito
Total time: 1500 s
Yield: 1 serving
Cuisine: American
Ingredients: 1 whole wheat tortilla; 2/3 Haas avocado; 3 oz chicken breast; 1/2 red potato; 1/4 cup shredded pepperjack cheese; 1 slice tomato; 2 tbsp green onion; 2 tbsp red pepper; 1 tbsp taco sauce; 1 tbsp mayonnaise; 1 tbsp dijon mustard; 1 tbsp light sour cream; 1/2 tsp garlic powder; 1/4 tsp onion powder; 1/8 tsp cayenne pepper; salt; ground black pepper

ThatStecksyChef @cook_3866317

Chicken and Potato Burrito

ThatStecksyChef @cook_3866317

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Ingredients

25 mins

1 serving

1whole wheat tortilla
2/3Haas avocado
3 ozchicken breast
1/2red potato
1/4 cupshredded pepperjack cheese
1 slicetomato
2 tbspgreen onion
2 tbspred pepper
1 tbsptaco sauce
1 tbspmayonnaise
1 tbspdijon mustard
1 tbsplight sour cream
1/2 tspgarlic powder
1/4 tsponion powder
1/8 tspcayenne pepper
salt
ground black pepper

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Steps

25 mins

1

Bring pot of water to rolling boil. Wash and peel potato, and slice into 1/4" pieces. Cut slices in half and add to water. Boil for 15-20 minutes
2

In pan over medium heat, and chicken breast. As it cooks, shred and season to preferred taste with salt and pepper.
3

Wash tomato, green onion, and red pepper. Dice, place tomato in mixing bowl and set aside others.
4

Cut avocado in half, remove pit, and empty 2/3 into mixing bowl. Add mayonaisse, dijon mustard, garlic powder, onion powder, and cayenne pepper. Mash together and stir.
5

When potatoes are soft, drain water. Add sour cream, taco sauce, and pepperjack cheese and stir together until evenly mixed and cheese is melted.
6

Remove chicken from heat. Spread cheesy potatoes across bottom of tortilla in center, cover with chicken. Top chicken with guacamole and sprinkle with red pepper and green onion. Wrap closed, tucking in ends.

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Cooksnaps

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ThatStecksyChef @cook_3866317

on October 22, 2015 02:49

After spending years working in restaurants, although almost entirely self-taught, I decided to move on with my life. Every recipe I post on here is made in my one bedroom apartment in St. Paul, MN, photographed on my table, and then eaten. These are intended to be low-calorie options for people to cook and still enjoy food to the fullest. :)