Grilled Chicken & Corn Burrito
Directions
-
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.
-
Cool corn until it can be handled; slice corn kernels off cob. Add to mayonnaise mixture. Toss well.
-
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.
-
Place burritos on grill (still at medium-high heat). Cook 2 to 3 min. per side, or until warmed through.