Spicy chicken-and-corn salad in wraps
| Recipe By: | Phillippa Cheifitz |
| Serves: | 6 |
| Cooking Time: | 10 minutes |
| Prep Time: | 20 minutes, plus marinating time |
Ingredients
- Reserved marinade, plus the pan juices
- 1/2 cup Good-quality thick mayonnaise
- 6 Soft flour tortilla wraps
- 3 Tbsp coriander, finely chopped
- 3 tsp sea salt, crushed, plus extra for topping
- 6 garlic cloves, roughly chopped
- 1 chilli, finely chopped
- 4 Tbsp olive oil
- 6 Tbsp lemon juice
- butter lettuce leaves, for serving
- 4 sweetcorn cobs, kernels sliced off
- 400 g free-range skinless chicken breasts
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Cooking Instructions
- 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 chicken and corn with the dressing 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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