Grilled Chicken & Corn Burrito
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- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- ⅓ cup
- mayonnaise
- 75 mL
- 1 tsp
- finely grated lime zest
- 5 mL
- 1 tbsp
- lime juice
- 15 mL
- 2 tsp
- Tex-Mex seasoning
- 10 mL
- 4
- Store-Made Chicken Kabobs with Vegetables
- 2
- corn cobs, husked
- 4
- large whole-wheat tortillas
- 1
- ripe avocado, peeled, pitted and sliced
- ⅓ cup
- crumbled feta
- 75 mL
- ¼ cup
- finely chopped fresh cilantro
- 60 mL
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.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 690
- Fat:
- 29 g
- Saturated Fat:
- 6 g
- Carbs:
- 70 g
- Fibre:
- 6 g
- Sugar:
- 25 g
- Cholesterol:
- 90 mg
- Protein:
- 41 g
- Sodium:
- 1130 mg