Mexican chicken burritos

Mexican chicken burritos

Total: 1 hr 40 Min. | Active: 30 Min.
Nutritional value / person: 764 kcal
, Fat: 40 g
, Carbohydrate: 58 g
, Protein: 39 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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4 tbsp olive oil
2 garlic cloves, squeezed
2 limes, grated zest and 2 tbsp of juice
1 tsp sweet paprika
¼ tsp cayenne pepper
a little pepper
4 chicken breasts (each approx. 120 g)
2 pre-cooked sweetcorn

Charcoal/gas/electric grill

½ tsp salt
8 corn tortillas


200 g crème fraîche
¼ tsp salt
a little pepper
1 red onion, cut into thin rings
1 avocado, cut into cubes
½ bunch coriander, roughly chopped
1 organic lime, cut into wedges
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How it's done

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Combine the oil with all the other ingredients up to and including the pepper. Mix the chicken and sweetcorn with the marinade. Cover and marinate in the fridge for approx. 1 hr.

Charcoal/gas/electric grill

Wipe the marinade from the chicken and corn cobs, season with salt. With the lid down, grill the chicken and corn cobs over/on a medium heat (approx. 200°C) for approx. 10 mins. on all sides.

Grill the tortillas for approx. 1 min. on each side. Thinly slice the chicken breasts. Remove the corn kernels from the cobs using a knife.


Spread the crème fraîche over the tortillas, season. Add the meat, corn, onions and avocado. Roll up the tortillas, garnish with coriander. Serve with the lime wedges.

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