Chicken Avocado Burritos - Strict 30 Approved

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 4

Ingredients

2 cups cooked and shredded chicken (or 2 chicken breasts, salt and pepper- to taste, 

1 Tablespoon mustard (I use vegan mustard), 

1 Tablespoon olive oil

1 cup grated cheese (I use go veggie mozzarella)

1 avocado -diced

2 Tablespoons cilantro-chopped

4 large tortillas

1 Tablespoon oil – I use sunflower

Instructions

Heat 1 tablespoon olive oil in a frying pan, place chicken breast sprinkled with salt and pepper and roast for about 5 minutes on each side.Spread 1 tablespoon mustard over the chicken, add about ¼ cup water add cook

covered for a few more minutes.

Cut cooked chicken into thin stings.

Mix the chicken, cheese, cilantro, and the diced avocados.

Spread 1 tablespoon sour cream on each tortilla, add ¼ of the mixture, form a roll.

Heat 1 tablespoon oil into a pan and place all tortillas (I use Ezekiel wraps) on the pan, cook for 2 minutes on medium- high heat. Flip on the other side and cook for another minutes or until the tortillas are golden

Shredded Chicken Crockpot Burrito Bowl/Wrap - Strict 30 Approved Meal

One serving of this "burrito bowl" is 500-600 calories (including shredded chicken marinade) and consists of:
-1 Cup Romaine Lettuce
-1 Cup Spinach leaves
-1/2 cup cooked Cilantro Lime Rice (my version of the recipe below)
-1/4 cup of any black beans
-5 ounces of slow-cooked shredded chicken (my version of recipe below)
-Guacamole (made with half an avocado, 1 tomato, 1/4 of chopped onion, some chopped jalapeño, juice from half a lime, 2 TBSP of fresh chopped cilantro, Himalayan pink salt and black pepper to taste).
-Avocado dressing (made with half an avocado, juice from half a lime, 1tsp garlic powder, 1/2 or 1 whole tomatillo, 1/4 or 1/2 of a jalapeño with seeds removed, 2 TBSP fresh cilantro. Blend in a blender and pour over salad).
-Eziekel Tortillas

Recipes:
To make cilantro lime rice:
Heat 2 cups organic brown rice and 2 TBSP coconut oil in a pan then add 2 TBPS chopped fresh cilantro and the juice of two whole limes, 1/4 tsp ground cumin, black pepper and Himalayan pink salt to taste and 4 cups water. Bring to a boil then cover with lid and simmer for 20-30 mins until cooked (depending on the rice you used).
Yields 8 servings of 1/2 Cup cooked rice each.

To make shredded chicken:
In a crock pot throw in 2 lbs raw boneless skinless chicken breast add 1/4 Cup or so of homemade zesty Italian dressing (1 cup balsamic vinegar, 1/4 cup olive oil, 1 tsp oregano, 1 tsp basil, 1 tsp parsley, 1/2 tsp Dijon mustard), add 3/4 Cup water, 1/2 TBSP chili powder, 1/2 TBSP minced garlic (dry or fresh) and 1/2 TBSP ground cumin. Cook for 5-6 hours on High in crockpot then fluff with a fork to create the shreds.
Makes approx 6-7 servings of 5 ounces each.

* The marinade remains in pot so thats a bulk of the calories that don't need to be counted however I did count them in my recipe and ended up with 600 calories for entire salad.

Eziekel sprouted grain wraps to make a burrito