Keto Chicken Burrito
Slice up the chicken into sticks, cut the avocado into half, remove the pit and peel and cut into sticks.
- Cook20 min
- Total20 min
- Serves4
- LevelEasy
Ingredients
- 2 tbsp. For the chicken:
- 1 ½ tbsp. olive oil, divided
- 2 tbsp. fajita seasoning
- 1 cilantro, chopped
- 1 tsp. lime juice
- 1 lb(450g) ground mustard
- 4 boneless, skinless chicken thighs
- ½ cup For the burrito:
- 1 keto tortillas
- 1 guacamole
- 1 lettuce leaves
- 1 ripe avocado
- 1 lb (450g) large red bell pepper
- large yellow bell pepper
- medium onion
- For vegetarian version:
- paneer
Preparation
- Slice up the chicken into sticks, cut the avocado into half, remove the pit and peel and cut into sticks.
- Deseed the bell pepper and peel off the onion then cut into sticks.
- Combine the olive oil, fajita seasoning, chopped cilantro, lime juice, and ground mustard in a zip lock bag and add the chicken to the bag, shake to coat evenly and marinate for 10-15 minutes in the refrigerator.
- If using paneer then do not marinate in the refrigerator only add to the spice mix and then fry it.
- Heat oil in a skillet over medium heat then place the chicken on the skillet and cook on both sides until golden for 2-3 minutes.
- Lay a tortilla bread, apply 1 tbsp guacamole then top with the sliced vegetables and cooked chicken strips, fold it and enjoy with a dipping sauce of your choice.
