- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 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
Method
- Step 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.
- Step 2
- Cool corn until it can be handled; slice corn kernels off cob. Add to mayonnaise mixture. Toss well.
- Step 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.
- Step 4
- Place burritos on grill (still at medium-high heat). Cook 2 to 3 min. per side, or until warmed through.
Tips
Add pickled jalapeños and black beans to filling for a spicy kick and added protein.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (¼ of the recipe):
- Calories:
- 690
- Fat:
- 29 g
- Saturated Fat:
- 6 g
- Carbs:
- 70 g
- Fibre:
- 6 g
- Sugar:
- 25 g
- Cholesterol:
- 90 mg
- Protein:
- 41 g
- Sodium:
- 1130 mg
