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

Store-Made Chicken Kabobs with Vegetables

corn cobs, husked

large whole-wheat tortillas

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

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.