Mexican Burrito Bowl with Birch & Waite Smokey Chipotle Mayonnaise
|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|
|Smokey Chipotle Mayonnaise||80 mL|
- 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.
- 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.
- 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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