In the Kitchen: Chicken Burrito w/ Guacamole

WTNH– Chef and Founder of My City Kitchen, Inc. Kashia Cave makes chicken burritos with guacamole for Cinco de Mayo.

Summer Cooking Camp kick off June 23 -August 1. For more information, go to

Chicken Burrito with Guacamole Recipe:

1/2 roasted chicken shredded
6 Flour Tortilla
1 cup of Mexican blend cheese
1 cup of salsa

4 ripe avocados
1 fresh lemon squeezed and set aside
1/2 red onion diced small
1 garlic cloves
1 table spoon of fresh cilantro chopped
1 firm medium tomato seeded and cut into small diced
salt and pepper to taste

Cut the avocado in 1/2 remove the pit and scoop the flesh out and place into a large bowl. pour the lemon juice, onions, garlic, cilantro and mix together . Add the tomatoes and season with salt and pepper.

Rice and Beans
2 cups of long grain rice
4 cups of chicken stock
1 teaspoon of turmeric
2 tablespoons of Sofrito or green seasoning
1/2 teaspoon of salt
fresh herbs ( thyme, sage )
1 bay leaf
1 can of black beans (rinsed)
1 medium onion
2 tbsp of olive oil

In a medium pot over high heat add the oil onions and fresh herb, cook for 1 minute, then add the beans, rice  stir for 2 minutes then add the turmeric, sofrito stock and salt. stir and cover over medium heat until the rice has absorbed the liquid, about 20 minutes. Hold for service.

Take a flour tortilla and place some guacamole in the middle, add the roasted shredded chicken on top, then the rice and beans and top off with the cheese. Fold tightly and grill for 2 minutes. Cut at a bias and serve with sour cream and salsa. Serve 6

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