- Recipes
- Cinco de Mayo
Grilled Chicken & Corn Burrito
Time and servings
40 minsTotal time
4Servings
15 minsPrep time
Ingredients
- ⅓ cup (75 mL) mayonnaise
- 1 tsp (5 mL) finely grated lime zest
- 1 tbsp (15 mL) lime juice
- 2 tsp (10 mL) Tex-Mex seasoning
- 4 Chicken Kabobs with Vegetables
- 2 corn cobs, husked
- 4 large whole-wheat tortillas
- 1 ripe avocado, peeled, pitted and sliced
- ⅓ cup (75 mL) crumbled feta
- ¼ cup (60 mL) finely chopped fresh cilantro
Directions
Step 1
In large bowl, whisk mayonnaise with lime zest, lime juice and seasoning. Set aside. Place kabobs and corn cobs on grill preheated to medium-high. Cook, turning occasionally, 10 to 12 min. or until chicken is cooked through, kabob vegetables are tender and corn is tender and lightly charred. Remove from grill.Step 2
Cool corn until it can be handled; slice corn kernels off cob. Add to mayonnaise mixture. Toss well.Step 3
Spread corn mixture in centre of each tortilla, leaving 1-in. (2.5-cm) border. Top with avocado, feta and cilantro. Lay kabobs over top; remove skewer. Fold bottom of tortilla over filling, then fold in sides and roll up from bottom edge. Wrap in foil.Step 4
Place burritos on grill (still at medium-high heat). Cook 2 to 3 min. per side, or until warmed through.Step 5
Tip: Add pickled jalapeños and black beans to filling for a spicy kick and added protein.