Mexican Burrito Bowl with Birch & Waite Smokey Chipotle Mayonnaise

Prep time:

Corn Cobs, Peeled2
Mexican Spice Blend2 tbs
Chicken Breast Fillets, Trimmed300 g
Vegetable Oil3 tbs
Cooked Brown Rice2 cups
Iceberg Lettuce Leaves, Chopped3
Can Black Beans, Drained, Rinsed2/3 cup
Avocado, Sliced1 small
Vine Ripened Tomatoes, Diced2
Corn Chips And Lime Wedges To Serve
Smokey Chipotle Mayonnaise80 mL


  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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