Chicken and Corn Wraps
| Recipe By: | Phillippa Cheifitz |
| Serves: | 6 |
| Cooking Time: | 10 minutes |
| Prep Time: | 25 minutes, plus up to 30 minutes marinating time |
Ingredients
- 3 tbsp coriander, chopped
- 125 ml good quality mayonnaise
- reserved marinade plus the pan juices
- pinch sea salt
- 1 garlic clove, crushed
- 1 chilli, finely chopped
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 1 butter lettuce
- 6 tortilla wraps
- 4 cobs sweetcorn
- 400 g free range skinless chicken breasts
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Mix the marinade ingredients together and marinate the chicken breasts for 15 to 30 minutes. Reserve the marinade.
- Place the chicken in a cold non-stick pan, then bring to a medium heat. Once the chicken fillets are nicely browned, turn and brown the other sides.
- Pour over the reserved marinade and bring to a bubble, stirring.
- Remove from the heat and allow to cool. Slice the chicken thinly.
- Cut the corn off the cobs and simmer in boiling water for a few minutes. Drain well and cool. Mix the dressing ingredients together then add the chicken and corn to the dressing, mix lightly and season to taste.
- Warm the wraps slightly to make them pliable. Place a lettuce leaf or two on the middle of each wrap.
- Add ½ cup of the chicken-and-corn mixture.
- Fold one side of the wrap over the filling, then fold over the ends and wrap to form an envelope.
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