Grilled Chicken & Corn Burrito
Enjoy bold, fresh flavours with these grilled chicken and corn burritos! Perfect for outdoor meals, they offer a great mix of freshness, simplicity, and that irresistible BBQ touch. Easy to make and packed with taste, they’re sure to become a go-to for sunny evening dinners.
Servings: 4
Preparation time: 15 mins
Total time: 40mins
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
- 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.
- Cool corn until it can be handled; slice corn kernels off cob. Add to mayonnaise mixture. Toss well.
- 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.
- Place burritos on grill (still at medium-high heat). Cook 2 to 3 min. per side, or until warmed through.
- Tip: Add pickled jalapeños and black beans to filling for a spicy kick and added protein.
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