Enjoy a delightful fusion of flavors with a healthy twist in less than an hour!

1

Heat 2 tablespoons of olive oil in a pan over medium heat.

2

Add 1 chopped onion and sauté for about 3 minutes until translucent.

3

Add 2 minced garlic cloves and sliced 200 grams of mushrooms to the pan. Cook for another 5 minutes until the mushrooms are tender.

4

While the mushrooms cook, season 2 pieces of chicken breast with 1 teaspoon of cumin, salt, and pepper.

5

In another pan, cook the chicken over medium heat for about 8-10 minutes or until cooked through, turning occasionally.

6

Once the chicken is done, shred it and add it to the mushroom mixture in the first pan.

7

Add diced bell pepper and cook for an additional 2-3 minutes until the pepper is soft.

8

Warm the tortillas on a dry skillet for about 1 minute on each side.

9

Assemble the tortillas by placing the chicken and mushroom mixture inside, fold them, and serve warm.

4

• Add cheese for a melty twist.
• Use spinach or kale mixed with the chicken for extra greens.
• Spice it up with jalapeños for a kick of heat.

• Marinate chicken in a mixing bowl with spices for 30 minutes before cooking to enhance flavor.
• Ensure mushrooms are well-cooked to avoid excess moisture in tortillas.
• Serve with avocado slices or homemade salsa for added freshness.

• fat: 10 grams
• protein: 30 grams
• calories: 320
• carbohydrates: 36 grams

This dish provides a balanced meal with lean protein, fiber from vegetables, and healthy fats.

• Vegan Mushroom Burritos With Avocado Sauce
• Menus | Mexicali Fresh
• Full Menu | El Mirado Mexican Restaurant