Seared Chicken & Corn Burritos Recipe

Seared Chicken Burritos

This Old El Paso™ recipe makes 8 fresh seared chicken and corn burritos in just 20 minutes with our Healthy Fiesta Kit. It’s authentic Mexican cuisine right in your kitchen with ingredients like corn cobs, red capsicum and sweet baby lettuce.
  • 20 Minutes Total Time
  • Mild Spice Level
  • 10 Ingredients

Ingredients

  • 1 Old El Paso™ Burrito Kit
  • 400 g skinless chicken breast fillet cut into very thin strips
  • 5 g oil (generous spray)
  • Corn cob kernels
  • 120 g small red capsicum with seeds removed and chopped
  • 1/2 sweet red chilli (optional)
  • 1/2 finely chopped red onion
  • Juice of a lime
  • 2 teaspoons honey
  • 1/2 Baby Cos lettuce

Instructions

  • Toss chicken and Healthy Fiesta Seasoning in a plastic bag to coat. Spray non-stick frying pan with oil. Heat chicken for 5 minutes or cook until golden brown. Place corn cobs in boiling water for 2 minutes. Drain and with a sharp knife remove kernels from cob. Place corn and capsicum in a pan and toss over a high heat until slightly charred.
  • For warm and soft Tortillas, open Tortilla pouch, discard Freshness Sachet. Microwave Tortillas in pouch on HIGH/1100 watts/100% power for 40 seconds* or remove from pouch, wrap in foil and heat in oven at 180ºC 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.
  • Combine corn mixture, onion, lime juice and honey, and place into a serving bowl. Place warmed Tortillas onto a platter with lettuce, corn mixture, chicken and Mild Mexican Salsa. Let everyone fill and wrap just the way they like it.