Recipe

Chicken and corn salsa burritos

A colourful mix of ingredients makes for a crowd pleaser.

Sep 10, 2015 4:22am
  • 10 mins preparation
  • 20 mins cooking
  • Makes 6
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Ingredients

Chicken
  • 600 gram chicken breast fillets, thinly sliced
  • old el paso ™burrito spice mix
  • old el paso™ tortillas 6pk
Corn Salsa
  • 2 corn cobs
  • 1/2 red onion, finely chopped
  • 1/2 red capsicum, finely chopped
  • 1/2 bunch bunch fresh coriander, washed
  • squeeze of lime juice
To serve
  • oak lettuce
  • 1 avocado, chopped

Method

Chicken and Corn Salsa Burritos
  • 1
    Toss chicken in Burrito Spice Mix to coat. Heat a little oil in a frying pan, add chicken and cook over a medium heat until golden brown.
  • 2
    For warm and soft Tortillas - open tortilla pouch, throw away freshness sachet. Microwave Tortillas in pouch on HIGH/1100 watts/100% power for 35 seconds or remove from pouch, wrap in foil and heat in oven 180˚C conventional (160˚C fan forced) for 10 minutes.*
  • 3
    Cook corn in boiling water for 2 minutes. Cut corn from cob and combine with onion, capsicum, coriander and lime juice to form a corn Salsa.
  • 4
    Place warm tortillas, lettuce, avocado, chicken and corn salsa onto a large platter and serve – everyone can build their own Burritos any way they like!

Notes

*Times may vary depending on microwave wattage. Decrease time for fewer Tortillas. Increase time when using a microwave oven lower than 1100 watts.

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