Ingredients
- 2 ears corn, shucked and kernels removed (about 1 ½ cups kernels) (you can also use frozen corn that’s been thawed)
- 1 Tbsp unsalted butter
- 1 lb. skinless, boneless chicken thighs, cut into 1-inch chunks (can also use chicken breasts)
- 1 ½ tsp chili powder
- 1 ½ tsp dried parsley
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp salt
- 1 Tbsp olive oil
- 4 10-inch flour tortillas
- 1 ½ avocados, peeled, pitted, and sliced
- Feta sauce (recipe below)
- 1 Tbsp chopped parsley
Feta Sauce
- 1 cup Greek yogurt
- ¾ cup crumbled feta cheese
- 1 Tbsp chopped parsley
- 1 Tbsp lemon juice
- ½ tsp paprika
- ½ tsp salt
- ½ tsp pepper
- ¼ cup heavy cream
Instructions
- Melt butter in a large skillet or grill pan over medium heat. Once melted, add corn kernels and let sit for about 4 minutes before stirring. Let sit for another 4 minutes and stir again. Repeat a couple more times until the corn is nicely browned. Remove corn to a separate bowl. Gently wipe and keep skillet/grill pan out for later use.
- In a medium bowl, toss chicken with chili powder, dried parsley, garlic powder, paprika, cumin, and salt to coat well.
- Heat a skillet/grill pan to medium heat and add olive oil. Add chicken to skillet and cook until chicken is fully cooked, 3-4 minutes. Remove from heat.
- Lay a tortilla on a flat surface and top with about ¼ cup grilled corn, ¼ of the chicken, 4-5 slices of avocado, a scoop of feta sauce, and chopped parsley. Fold the sides and ends of the tortilla over the filling and roll up.
- Once again wipe out the skillet/grill pan used for the chicken. Place burritos seam-side down in pan over medium heat and cook for about 2-3 minutes until lightly browned. Flip and cook on the other side for another 2 minutes. Serve burritos with additional feta sauce.
Feta Sauce
- In a medium bowl, stir all ingredients together until well combined. Keep in fridge until ready to use.
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