Burrito with Chicken and Corn

Recipe from Lily Moore
Burrito with Chicken and Corn
Cooking time: 1 hour
Servings 4
Burrito with chicken and corn is a Mexican dish that will cheer you and your family up.


  • Tortilla
    8 piece
  • Chicken fillet
    16,9 oz
  • Olive oil
    4 tbsp
  • Sour cream
    28,2 oz
  • Garlic
    2 cloves
  • Lime
    2 piece
  • Sweet paprika
    1 tsp
  • Cayenne pepper
    to taste
  • Pre-cooked sweet corn
    2 cobs
  • Pepper
    to taste
  • Salt
    to taste
  • Red onion, thinly sliced
    1 piece
  • Avocado, diced
    1 piece
  • Cilantro, coarsely chopped
    0,5 bundle
  • Organic lime, sliced
    1 piece

Nutrition facts per serving

  • Calories

    764 kcal

  • Protein

    39 g

  • Fat

    40 g

  • Carbohydrates

    58 g


  • Marinade: mash 2 garlic cloves. Grate lime zest. Mix 4 tablespoons olive oil, garlic, lime zest, 2 tablespoons lime juice, 1 teaspoon paprika, and pepper. Next, marinate the chicken and corn in this mixture. Cover and put in the refrigerator for about 1 hour.

  • Rinse the marinade from chicken and corn on the cob, season with salt. Fry the chicken and corn on the cob with the lid closed over medium heat (about 392℉) for 10 minutes on all sides. Fry the tortillas for about 1 minute on each side. Cut the chicken fillet into thin slices. Cut the corn off the cob with a knife.

  • Finely chop the onion, dice the avocado and coarsely chop the cilantro. Spread sour cream over tortillas, season with spices. Top with meat, corn, onion and avocado. Roll up the tortillas, sprinkle with coriander. Serve with lime wedges.


  • You can also reheat the tortillas in the oven.

Bon Appetit!

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