Prepare the cilantro dipping sauce first. Place the sour cream, avocado, garlic, olive oil, vinegar, salt and cilantro into a food processor and puree until smooth. Transfer the sauce into a small bowl and set aside.

Prepare the chicken filling. Cube your desired cut of meat. Preheat a large frying pan over medium heat and drizzle olive oil into the pan. Add the cubed chicken into hot pan and saute for 7 to 8 minutes, until nicely browned all over. Add the remaining ingredients: shallots, garlic and crushed pineapple. Along with the seasonings: salt, black pepper, paprika, cumin and chili powder. Stir everything together and cook for another 4 to 5 minutes.

Assemble the burritos; place the fillings into the center of each tortilla. Spread a bit of the cilantro sauce first. Sprinkle some mozzarella cheese, add the chicken filling, chopped avocado and more mozzarella cheese on top. Fold over the sides, then roll the tortilla into a wrap, seam side down.

Preheat a grill pan or a frying pan over medium heat. Place the burritos seam side down first. Grill/heat over 3 to 5 minutes per side. Serve hot with cilantro sauce.