Chicken & elote-style corn wrap
Do something different for lunch with a wrap packed with spiced chicken, rice and sweetcorn. With two of your five-a-day, carbs and protein, it will fuel your afternoon
-
Prep:10 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 521
-
fat 24g
-
saturates 5g
-
carbs 50g
-
sugars 0g
-
fibre 7g
-
protein 24g
-
salt 0.9g
Ingredients
- 3 chicken breasts (around 550g), finely sliced
- 2 tsp Mexican-style, taco or fajita seasoning
- 2 tsp olive oil
- 8 large tortilla wraps
- 200g frozen sweetcorn , defrosted
- 4 spring onions , sliced
- 1 lime , juiced
- 3 tbsp mayonnaise
- ½ tsp chilli powder
- 250g pouch basmati and wild rice (or the same in cooked weight)
- 1 large ripe tomato , finely chopped
- handful of parsley , finely chopped
Method
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.
Cook the rice following pack instructions, then combine with the tomato, parsley and a good pinch of salt and a grinding of black pepper.
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.
Heat the tortilla wraps, then pile on the rice, sweetcorn and chicken.
