Rinse the chicken fillet, pat dry and dice very finely. Heat the oil in a pan and fry the meat vigorously. Add the garlic and sauté until translucent. Dice the pepper and add with the peeled (and chopped) tomatoes. Season to taste with the spices and simmer in a closed pot for approx. 15-20 minutes.
In the meantime, for the guacamole, halve and core the avocados and remove the pulp with a spoon. Chop up coarsely, add lemon juice. Mash finely with a fork (or potato masher) until a uniform mass is formed. Stir in sour cream and crushed garlic and season with salt and pepper.
Use tortillas for the burritos or fry thin pancakes, fill them with the fried pepper-tomato-chicken and roll up. Place in a baking dish and sprinkle with the grated cheese, then baked for about 5 minutes (also to be prepared well and then baked cold for another 10-12 minutes in the oven).
Electric stove: 200 ° C, gas: level 3, circulation: 180 ° C
Serve with iceberg lettuce with tomatoes and peppers and the guacamole.
A little tip: I also like to coat the burritos with the guacamole and only then sprinkle them with cheese for gratin.