Add this secret, zesty ingredient to your burritos for a delicious twist.
2 chicken breasts or 4 chicken thighs, cubed
1 large shallot, diced
3 garlic cloves, minced
1 teaspoon salt
Freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 cup crushed pineapple
1 cup shredded mozzarella cheese
1 large avocado, cubed
4 large flour tortillas
For cilantro dipping sauce:
1 cup sour cream or Greek yogurt
1/2 large avocado
2 garlic cloves
1/2 teaspoon salt
2 tablespoons olive oil
1/2 tablespoon vinegar
Large bunch fresh cilantro
Freshly ground black pepper, to taste
Prepare the cilantro dipping sauce first. Place the sour cream, avocado, garlic, olive oil, vinegar, salt and cilantro in a food processor and puree until smooth. Transfer the sauce into a small bowl and set aside.
Prepare the chicken filling. Cube your desired cut of meat. Preheat a large frying pan over medium heat and drizzle olive oil into the pan. Add the cubed chicken into hot pan and sauté for 5 to 7 minutes, until nicely browned all over. Add the remaining ingredients: shallots, garlic and crushed pineapple. Along with the seasonings: salt, black pepper, paprika, cumin and chili powder. Stir everything together and cook for another 4 to 5 minutes.
Assemble the burritos. Spread a bit of the cilantro sauce in the center of the tortilla first. Sprinkle some mozzarella cheese, add the chicken filling, chopped avocado and more mozzarella cheese on top. Fold over the sides, then roll the tortilla into a wrap, seam side down.
Preheat a grill pan or a frying pan over medium heat. Place the burritos seam side down. Heat for 3 to 4 minutes per side. Serve hot with cilantro sauce.