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  • 1 tablespoon vegetable oil
  • 2 cups fresh corn (about 4 ears)
  • 1 -- (2 1/2 lb) rotisserie chicken
  • 1 can (16-ounce) black beans, drained and rinsed
  • 1 cup tomato salsa
  • 8 (12-inch) whole wheat tortillas


  1. Heat oil in the nonstick skillet. Add corn and sauté about 5 minutes.
  2. Remove skin and meat from chicken bones. Chop meat. You should have about 4 cups. Combine corn, chicken, beans and salsa. Place about 1 cup mixture on each tortilla. Roll up into burritos.

Recipe by Chef Jon Ashton.

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The recipe was originally published as Simple Chicken Burrito on

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