Grilled Chicken & Corn Burrito

Prep time: 15min
Total time: 40min
Serves: 4
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
Per serving (¼ of the recipe):
calories
690
fat
29 g
saturated fat
6 g
carbs
70 g
sugar
25 g
protein
41 g
cholestrol
90 mg
fibre
6 g
sodium
1130 mg

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 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.