by Elise Schwartz | November 3, 2010 2:10 PM
This is a delicious new spin on the burrito, one of the recipes Dave and I concocted while formulating our gluten-free tortillas recipe.
I think it would have been fabulous to add a Tablespoon or two of fresh cilantro in with the avocado puree, but we didn’t have any on hand. Give it a try! You might need to add a tad bit of water/olive oil to allow it to blend well in your blender.
Sweet Potato Chicken Burrito
Makes 8 Burritos
2 boneless free range chicken breasts
2 medium sweet potatoes
1/2 red onion, diced
1 jalapeno, seeded, veined and diced
1 Tbsp coconut oil
1 1/2 c black beans
1/2 Granny Smith apple, diced
2 tsp cumin powder
2 tsp garlic powder
1 Tbsp chili powder
1/4 tsp ground cayenne pepper (to taste)
1 Romaine heart, shredded
1 avocado, pureed smooth (like sour cream)
8 gluten free, grain free, sugar free tortillas
1.) Peel and dice two sweet potatoes and steam or roast until tender.
2.) Rinse, dry and cook the chicken (either grill, pan fry or bake). Season it with a little garlic powder, sea salt and pepper. Shred chicken when cooked thru.
2.) In a separate skillet, add coconut oil over Medium heat and saute the onions and jalapeno until softened. Add the black beans, diced apple, and seasonings. Stir well to combine and cook until apples are soft. (May need to add a little more coconut oil, 1-2 teaspoons.)
4.) Once the potatoes are done, gently stir them into the skillet being careful not to mash. Fold in the chicken and heat the mixture thru.
5.) Prepare the tortillas, topping the mixture with chopped Romain lettuce and avocado puree. Wrap the burritos, folding the bottom edge up and rolling the left edge in and around to the right. Serve and enjoy!
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