Recipe by: Crystal Vasquez

Source: Family Recipe

Serves: 2-4


  • 2 Avocados
  • 1 cup shredded chicken
  • 2 small Carrots (small cubes)
  • 1/3rd Courgette (small cubes)
  • ½ cup Peas
  • 1 Small onion
  • ½ Red pepper
  • 1 Tbsp. Mayonnaise
  • Salt and pepper
  • Lettuce leaf cups
  • Shredded carrot to serve
  • Cut and deseeded cucumber to serve


  • In a pan, add the onion, carrots, courgette, peas and red pepper. Add salt and pepper. Fry it lightly till cooked, about 7-10 mins
  • Put it in a large bowl and mix with mayonnaise and shredded chicken
  • Cut avocado into 2 parts. Remove the seed and scoop a little bit of the avocado and fill it with the chicken salad
  • Serve over a lettuce leaf cup and decorate with some shredded carrot and chopped and deseeded cucumber

Download PDF here: Mexican Aguacates Rellenos (Avocado Chicken Starter) Crystal Vasquez