Alive and Cooking

Chicken and Corn Burrito

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6 soft corn tortillas
1 baby cos lettuce
1 long red chilli
1 Spanish onion
1 garlic
1 avocado
8 cherry tomatoes
¼ bunch coriander
1 tsp smoked paprika
1 can creamed corn
200 mls thickened cream
2 cans chopped tomatoes
250g grated cheddar
100g sour cream
500g boned chicken thighs
Splash of Balsamic vinegar
Extra virgin olive oil


Finely chop ½ Spanish onion, chilli, garlic.

In frying pan fry onion, chilli, garlic and chopped chicken in a little olive oil and seal the chicken.

Sprinkle with paprika.

Pour in can of sweetcorn and cream and simmer for about 15 minutes.


Finely dice rest of onion, cut tomatoes into ¼’s, chop coriander. Put chopped avocado into a mortar and pestle, add in tomato, onion and coriander and balsamic vinegar and a splash of extra virgin olive oil and mix.

On each tortilla place lettuce leaf, sour cream, cheese, chicken mixture and salsa, fold and enjoy!

Chicken and Corn Burrito