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Chicken and Corn Salsa Burritos

Chicken and Corn Salsa Burritos

serving size icon
Serves 3


  • Burritos
  • 400g chicken breast fillets
  • 2 tablespoons Old El Paso™ Burrito Seasoning
  • ½ avocado
  • 1 x 240g Old El Paso™ Light Tortillas
  • 200g packet mixed lettuce
  • Corn Salsa
  • 1 corn cob
  • ½ red onion, finely chopped
  • ½ 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 Med Pk $14.50 kg
$14.50 kg
Old El Paso Mexican Burrito Seasoning $2.49 ea
$2.49 ea
Fresh Produce Avocado $2.70 ea
$2.70 ea
Old El Paso Mexican Tortillas 240g $3.50 ea
$3.50 ea
Fresh Produce Sweetcorn Cob Vacuum Pack $2.50 ea
$2.50 ea
Fresh Produce Onions Red Peeled $4.00 kg
$4.00 kg
Fresh Produce Capsicum Red $3.50 ea
$3.50 ea
Fresh Produce Lettuce Traditional Iceberg $2.00 ea
$2.00 ea