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Chicken and Corn Salsa Burritos

Chicken and Corn Salsa Burritos

serving size icon
Serves 3



  • 400 g chicken breast fillets
  • 2 Tbsp Old El Paso burrito seasoning
  • 1/2 avocado
  • 240 g Old El Paso light tortillas
  • 200 g packet mixed lettuce

Corn Salsa

  • 1 corn cob
  • 1/2 red onion, finely chopped
  • 1/2 red capsicum, finely chopped


1. Toss chicken in Burrito Seasoning. Cook on preheated & lightly oiled BBQ or frying pan for 8 -10 minutes or until golden brown. Rest chicken for 5 minutes & thinly slice.

2. Warm to separate tortillas. Open tortilla pouch, discard freshness sachet. Microwave tortillas in pouch on HIGH/1100 watts/100% power for 30 seconds* or remove from pouch, wrap in foil & heat in oven at 180°C for 10 minutes.

3. Drop corn into boiling water and cook for 2 minutes. Cut corn from cob and combine with onion and capsicum to form a Corn Salsa. Mash avocado and spread over the Tortillas. Top with lettuce, chicken and Corn Salsa. Fold into a burrito.

Tip: Try dressing the salsa with a little lime juice and olive oil

If you prefer substitute fresh corn with 125g can corn kernels


Qty Price
Countdown Chicken Breast Skinless Boneless Small Pk $13.00 kg
$13.00 kg
Old El Paso Mexican Burrito Seasoning $2.49 ea
$2.49 ea
Fresh Produce Avocado $2.75 ea
$2.75 ea
Old El Paso Mexican Tortillas 240g $3.50 ea
$3.50 ea
Fresh Produce Sweetcorn Cob Vacuum Pack
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Onions Red Peeled $6.99 kg
$6.99 kg
Fresh Produce Capsicum Red $1.99 ea
$1.99 ea
Fresh Produce Lettuce Traditional Iceberg $3.20 ea
$3.20 ea