Grilled Stuffed Chicken Burritos

1 lb Chicken breast, pounded to even thickness

2 TBLSP Fajita seasoning

Juice of 1 lime

2 TBLSP Avocado, Grapeseed oil or other high smoke point oil

1 Package of Cliantro Lime Rice (I used Zattarains)

1 TBLSP Avocado, Grapeseed oil or other high smoke point oil

1 Red Pepper, cut into strips

1 Large Onion, cut in half and sliced

1 Avocado Sliced

Fat Free Sour Cream

Fresh Cilantro (optional)

4 Burrito size flour Tortillas

Marinate the chicken breast in the fajita seasoning, lime juice and oil.

Cook the rice according to package directions. 

Heat a cast iron pan over medium high heat, add the oil and the peppers and onions. Cook until slightly softened and a little browned. Transfer to a bowl and set aside. 

Into the same pan, cook the chicken breast for about 6 minutes on each side or until cooked through. Set aside to a cutting board. 

Assemble the burrito by spooning some of the rice, onions and peppers,  1/8 of the avocado, sour cream.

Slice the chicken into bite size strips and add 1/4  of the chicken. 

Roll and repeat with the other burritos.

Preheat a grill pan over high with a little cooking spray. Add one burrito, put the cast iron pan on top to act as a panini press and cook for a couple of minutes or until the burritos have nice brown crispy lines. 

Repeat with the other burritos. 

Eat and enjoy!

This recipe makes 4 servings and contains approximately 14 grams of unsaturated fat each