California Avocado Chicken Burrito

1. Combine tomatoes, cilantro, white onion and lime juice in a large mixing bowl and set aside.
2. Rub the chicken with olive oil and season with salt and pepper on both sides.
3. Heat a large non-stick skillet to medium-high heat and add the chicken. Cook until browned and char marks start to appear, about 5 minutes.
4. Flip and continue to cook until the chicken is browned and just cooked through (or reaches an internal temperature of 165 degrees F), about an additional 4 minutes.
5. Remove to a cutting board and let cool. Chop the chicken into 1-inch cubes and set aside.
6. Heat a large non-stick skillet over medium heat.
7. Add one tortilla at a time to the pan and sprinkle 1 cup of the cheese over the top, cooking until the cheese just melts.
8. Remove tortilla to a clean workspace and add the lettuce, half of the chicken, slices of avocado and tomato/onion mixture.
9. To assemble the burrito, fold the bottom half over the top half then pull the tortilla back to form the filling into a roll. Fold one side in then the other, then tightly roll the burrito.
10. Heat the skillet to low-medium heat and add the burrito, wrap side down, to the skillet and cook until golden brown, about 2 minutes.
11. Flip and brown the other side, about another 2 minutes. Remove, cut in half and serve immediately. Repeat with the remaining tortilla and ingredients.

Serving Suggestion: For spicy food lovers, add a few dashes of hot sauce between bites for extra kick.

Beverage Pairing: Try an American pale ale – its citrus and herbaceous notes will complement similar flavors in the burrito.