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 10


  • 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


  • 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.
  • 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.
  • 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.
  • 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!