Chicken & Corn Salsa Burritos Recipe

Chicken and Corn Burritos

Our Old El Paso™ Chicken and Corn Salsa Burritos recipe makes 6 delicious Burritos bursting with fresh flavours. It’s an authentic Mexican dish made using our Burrito Spice Mix and Tortillas. These Burritos are perfect for any Mexican meal.
Spice Level Mild
Ingredients 11

Ingredient List

  • 600 g thinly sliced chicken breast fillets
  • 1 Old El Paso™ Burrito Spice Mix
  • 1 Old El Paso™ Tortillas (6pk)
  • Corn Salsa
  • 2 corn cobs
  • 1/2 finely chopped red onion
  • 1/2 finely chopped red capsicum
  • 1/2 washed bunch fresh coriander
  • Squeeze of lime juice
  • Oak lettuce to serve
  • 1 chopped avocado

Preparation

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

You may also like...