Grilled Chicken and Corn Burrito

Prep Time: 10 minutes
Total Time: 40 minutes
Makes: 4


  1. ⅓ cup mayonnaise 75 mL
  2. 1 tbsp lime juice 15 mL
  3. 1 tsp finely grated lime zest 5 mL
  4. 4 Store-Made Chicken Kabobs with Vegetables
  5. 2 corn cobs, husked
  6. 4 large whole-wheat tortillas
  7. 1 ripe avocado, peeled, pitted and sliced
  8. ⅓ cup crumbled feta 75 mL
  9. ¼ cup finely chopped fresh cilantro 60 mL


  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.


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