Grilled Chicken & Corn Burrito
Grilled Chicken

Preparation time 15 minutes

Total time: 30 minutes

Ingredients

  1. 30 ml (2 tblsp.) canola oil, divided
  2. 2 cans of corn niblets,
  3. 75 mL (1/3 cup) mayonnaise
  4. 5 mL (1 tsp) finely grated lime zest
  5. 15 mL (1 tbsp) lime juice
  6. 10 mL (2 tsp) Tex-Mex seasoning
  7. 2 boneless trimmed chicken breast cut into approximately 16 cubes
  8. 1 red bell pepper cut into big cubes
  9. 1 green bell pepper cut into big cubes
  10. oignon cut into big cubes
  11. 4 large whole-wheat tortillas
  12. 1 ripe avocado, peeled, pitted and sliced
  13. 75 mL (1/3 cup) crumbled feta
  14. 60 mL (1/4 cup) finely chopped fresh cilantro

Directions

  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.

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