Chicken Burrito with Guacamole and Bacon

Preparation

• 1
  For the guacamole, halve the avocados lengthwise, remove the pit, and scoop out the flesh with a spoon. Roughly mash in a bowl with a fork.
• 2
  Finely chop the jalapeños and garlic. Dice the cherry tomatoes and slice the spring onions into fine rings. Thoroughly mix all ingredients for the guacamole and let it rest in the refrigerator for 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 slice the remaining avocados.
• 5
  Generously salt and pepper the chicken meat on both sides. Heat olive oil in a pan over high heat and sear the meat for about 2 minutes on each side. Then place on a baking sheet and finish cooking in the oven for 12 minutes.
• 6
  Remove the cooked meat from the oven and let it rest for 5 minutes. Then cut into thick strips.
• 7
  Warm the tortillas one by one in a pan over medium heat without fat for about 20 seconds.
• 8
  To fill, place one-eighth of the guacamole on one half of a tortilla. Spread one-quarter of the meat, avocado slices, bacon, and cilantro on top. Finish with another eighth of guacamole and roll up tightly. Repeat with the remaining tortillas.
• 9
  If desired, toast the finished burritos in a pan for 30 seconds per side. Tip: Grated cheddar also makes an excellent filling.