Blast Off Burritos Chicken and Corn
Take your taste buds on a flavorful journey with these irresistible Blast Off Burritos Chicken and Corn! Packed with tender, spice-rubbed chicken, charred sweet corn, and zesty lime-cilantro rice, these burritos are a mouthwatering fusion of bold Tex-Mex flavors. Each warm tortilla is layered with shredded cheddar cheese, creamy avocado, tangy sour cream, and your favorite salsa, creating a perfectly balanced filling in every bite. Quick and easy to prepare with just 15 minutes of prep, this recipe is perfect for weeknight dinners or meal prepping. Whether served fresh or toasted for added crunch, these burritos promise to deliver a satisfying, family-friendly meal that's as nutritious as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Sweet corn kernels
- 1.5 cups Cooked white rice
- 1 tablespoon Lime juice
- 2 tablespoons Cilantro, chopped
- 4 pieces Flour tortillas (large)
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 0.5 cup Salsa
- 1 piece Avocado, diced
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with ground cumin, chili powder, smoked paprika, salt, and black pepper on both sides.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side until fully cooked and golden brown. Remove from skillet and let rest for 5 minutes before slicing into thin strips.
In the same skillet, add the remaining 1 tablespoon olive oil. Sauté the minced garlic for 30 seconds until fragrant.
Add the sweet corn kernels to the skillet and cook for 2-3 minutes until slightly charred. Remove from heat.
In a large bowl, combine the cooked rice, corn, lime juice, and chopped cilantro. Mix well.
Warm the flour tortillas in a dry skillet for 30 seconds on each side or until pliable.
Assemble the burritos by placing 1/2 cup of the rice mixture in the center of a tortilla. Add a few strips of chicken, a sprinkle of shredded cheddar cheese, a dollop of sour cream, a spoonful of salsa, and some diced avocado.
Fold the sides of the tortilla inwards, then roll it tightly from the bottom to form a burrito. Repeat with the remaining tortillas and fillings.
Serve immediately or, if desired, heat the assembled burritos in the skillet for 1-2 minutes to lightly toast them. Enjoy!
Nutrition Facts
Calories |
2684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.3 g | 177% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 6680 mg | 290% | |
| Total Carbohydrate | 248.5 g | 90% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 30.4 g | ||
| Protein | 134.4 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1315 mg | 101% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2720 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
