Mexican Burrito Bowl with Smokey Chipotle Mayonnaise

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Corn cobs, peeled 2

Mexican spice blend 2 tbs

Chicken breast fillets, trimmed 300 g

Vegetable oil 3 tbs

Cooked brown rice 2 cups

Iceberg lettuce leaves, chopped 3

Can black beans, drained, rinsed 2/3 cup

Avocado, sliced 1 small

Vine ripened tomatoes, diced 2

Corn chips and lime wedges to serve


  1. Boil, steam or microwave corn cobs until tender. Drain well. Preheat barbecue or chargrill on high. Barbecue corn, turning occasionally, for 10 minutes, or until charred. Remove to a board. Cut the kernels from the corn cob, set aside.
  2. Sprinkle the spice blend over both sides of the chicken, pressing on with fingertips. Heat oil in a frying pan over medium. Cook the chicken, for 4-5 minutes each side until golden and cooked through. Remove to a board, stand 5 minutes then slice across the grain.
  3. Spoon 40ml Birch & Waite Smokey Chipotle Mayonnaise over the base each bowl. Add rice, chicken, lettuce, black beans, corn, avocado and tomato. Top with corn chips and a good dollop Birch & Waite Smokey Chipotle Mayonnaise. Serve with extra corn chips, Birch & Waite Smokey Chipotle Mayonnaise and lime wedges.

Tip: You can replace the Mexican spice blend with fajita seasoning.

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