1. In large bowl, whisk mayonnaise with lime zest, lime juice and seasoning. Set aside. Place kabobs and corn cobs on grill preheated to mediumhigh. Cook, turning occasionally, 10 to 12 minutes or until chicken is cooked through, vegetables are tender and corn is tender and lightly charred. Remove from grill.

2. Cool corn until it can be handled; slice corn kernels off cob. Add to mayonnaise mixture. Toss well.

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.

4. Place burritos on grill (still at medium-high heat). Cook 2 to 3 minutes per side, or until warmed through.

Chef’s Secret

Add pickled jalapeños and black beans to filling for a spicy kick and added protein.