Chicken Burrito

Guacamole preparation

• 1
  Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh with a spoon, and transfer it to a bowl. Mash the flesh coarsely with a fork.
• 2
  Finely chop the Jalapeño peppers and garlic. Dice the cherry tomatoes. Slice the green onion thinly. Add the remaining ingredients, mix everything well, and let the mixture chill in the refrigerator for 20 minutes.

Burrito preparation

• 1
  Preheat the oven to 180° C.
• 2
  Cook the dry bacon in a pan until golden and set aside. Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and slice it.
• 3
  Salt and pepper the meat on both sides. Heat olive oil over high heat in a pan, and fry the meat for 2 minutes on each side. Then place the meat on a baking tray and bake for 12 minutes.
• 4
  When the meat is ready, transfer it to a plate and let it rest for 5 minutes. Then slice it into thicker pieces.
• 5
  Lightly warm the tortilla over medium heat in a pan. Just 20 seconds.
• 6
  On half of a tortilla, place one-eighth of the guacamole, then a quarter of the meat, a quarter of the avocado, a quarter of the bacon, a quarter of the cilantro, and finally, another eighth of the guacamole. Wrap it up. All tortillas are prepared in the same way.