Grilled Chicken and Corn Burrito

4
Medium
Lunch

Characteristics

Nutritional Facts Per Serving

690
Calories
41 g
Protein
70 g
Carbs
6 g
fiber
Show all nutrition facts

Nutritional Facts

Per 1/4 of recipe
  • Amount For Serving % Daily Value
  • Calories 690
  • Lipides 29 g
    • Saturated fat  6 g
  • Cholesterol 90 mg
  • Sodium  1130 mg
  • Carbs 70 g
    • fiber  6 g
    • Sugar  25 g
  • Protein 41 g

Ingredients

  • ⅓ cup mayonnaise 75 mL
  • 1 tbsp lime juice 15 mL
  • 1 tsp finely grated lime zest 5 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

Method

  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.
  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 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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