Chicken Burrito with Homemade Guacamole

For the guacamole, halve the avocados lengthwise, remove the pit, and scoop out the flesh with a spoon. Mash roughly with a fork in a bowl.

Finely chop the jalapeños and garlic. Dice the cherry tomatoes and cut the spring onions into fine rings. Mix together with 2 tbsp coriander, 6 tbsp olive oil, lemon juice, and 1 tsp salt into the avocado. Let the guacamole rest in the refrigerator for about 20 minutes.

Preheat the oven to 180 °C.