Chicken Burrito with Homemade Guacamole

Prepare the guacamole: Cut the avocado in half lengthwise, remove the pits, and scoop out the flesh with a spoon into a bowl. Mash the flesh with a fork until a coarse consistency is achieved.

Add the finely chopped jalapeño peppers and garlic, diced cherry tomatoes, and thinly sliced green onion to the bowl. Add the olive oil (6 tablespoons), lemon juice, and salt. Mix well and refrigerate for 20 minutes to allow the flavors to meld.

Preheat the oven to 180 °C.