Chicken & elote-style corn wrap
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 3 chicken breasts (around 550g), finely sliced
- 2 tsp Mexican-style, taco or fajita seasoning
- 2 tsp olive oil
- 8 large tortilla wraps
For the elote-style sweetcorn
- 200g frozen sweetcorn, defrosted
- 4 spring onions, sliced
- 1 lime, juiced
- 3 tbsp mayonnaise
- ½ tsp chilli powder
For the rice
- 250g pouch basmati and wild rice (or the same in cooked weight)
- 1 large ripe tomato, finely chopped
- handful of parsley, finely chopped
Method
- STEP 1
Heat a large frying pan over medium-high heat and dry-fry the sweetcorn until beginning to char, around 4-5 mins. Tip into a bowl and mix in the spring onions, lime juice, mayo and chilli powder with a good pinch of salt and pepper. Stir well to coat the corn. Set aside.
- STEP 2
Cook the rice following pack instructions, then combine with the tomato, parsley and a good pinch of salt and a grinding of black pepper.
- STEP 3
Coat the chicken in the Mexican-style seasoning, then heat the oil in a large frying pan over a medium heat and cook the chicken until cooked through. Set aside.
- STEP 4
Heat the tortilla wraps, then pile on the rice, sweetcorn and chicken.
