Chipotle Chicken Burrito with Salsa

Guacamole

• 5 sprigs fresh coriander, leaves only
• 100 g onions, quartered
• 1 fresh jalapeño chilli, deseeded
• 1 garlic clove
• 1 tomato, quartered
• 450 g avocados, quartered
• 1 Tbsp lemon juice
• ½ tsp fine sea salt

Filling

• 200 g Cheddar cheese, cut in small pieces
• 200 g onions, quartered
• 300 g tomatoes, quartered
• 30 g oil
• 2 stock cubes (for 0.5 l each)
• 1000 g chicken breasts, cut in pieces (3 cm)
• 70 g chipotle chilli salsa
• 2 dried bay leaves

Topping

• 18 wheat flour tortillas
• 250 g crème fraîche