Chicken Burrito with homemade Guacamole

Method

• 1
  For the guacamole, halve the avocados lengthwise, remove the pit, and scoop out the flesh with a spoon. Roughly mash it in a bowl with a fork.
• 2
  Finely chop the jalapeños and garlic. Dice the cherry tomatoes and cut the spring onions into fine rings. Mix them into the avocado along with 2 tbsp of coriander, 6 tbsp of olive oil, lemon juice, and 1 tsp of salt. Let the guacamole rest in the refrigerator for about 20 minutes.
• 3
  Preheat the oven to 180 °C.
• 4
  Fry the breakfast bacon in a pan without fat until golden brown and set aside. Halve, pit, peel, and cut the remaining two avocados into wedges.
• 5
  Season the chicken breast generously with salt and pepper on both sides. Heat 3 tbsp of olive oil in a pan and sear the meat for about 2 minutes on each side. Then, finish cooking it on a baking sheet in the oven for about 12 minutes.
• 6
  Remove the cooked meat from the oven and let it rest for 5 minutes. Then, cut it into thicker strips.
• 7
  Warm the tortillas in a pan without fat over medium heat for a short time (approx. 20 seconds).
• 8
  To fill, spread one eighth of the guacamole onto one half of a tortilla. Top with one quarter of the chicken, avocado wedges, bacon, and the remaining coriander. Finish with another eighth of guacamole and roll up tightly. Proceed similarly with the remaining tortillas.
• 9
  If desired, toast the finished burrito again in the pan for about 30 seconds on each side. Tip: Grated cheddar also goes perfectly with it!