Chicken Burrito with Guacamole and Bacon

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.

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.

Preheat the oven to 180 °C.