In a small stock pot, add the corn and cover with filtered water. Cook over high heat until the water comes to a boil. Turn off heat and allow corn to sit in it for 3-5 minutes.
Meanwhile, shred the chicken into a skillet. Shred the cheese.
Add black beans and taco seasoning to the chicken. Warm the chicken/bean mixture over medium heat until heated through.
Add corn to the chicken/bean mixture, and combine well.
To assemble, warm a tortilla in a dry pan over medium heat (this will make it pliable and prevent cracks). Rotate the tortilla until it is no longer stiff.
Lay tortilla on the countertop and, while it is still warm, scoop an even portion of the chicken/bean/corn mixture onto the center of the tortilla in a strip. Top with equal parts of jack cheese and salsa.
To roll, first fold the bottom edge of the tortilla up and over the filling. Then, while holding the bottom of the tortilla over the filling, fold in the sides. Then, starting from the folded bottom edge, roll up the tortilla to encase the filling.
Repeat with remaining tortillas and filling. Serve with guacamole.
If desired, freeze burritos by wrapping first in parchment and then in foil. To reheat, allow to defrost for a few hours, then bake in wrapper at 350F for 45 minutes, or until the contents are hot and cooked through.
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