These chicken and corn wraps offer a burst of flavour in every bite, perfect for a quick and tasty meal.
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Place the flour in a large bowl and make a well in the centre. Add the oil and ⅔ cup (160ml) water. Season. Use your hands to bring the mixture together until a soft dough forms. Turn onto a floured surface and gently knead for 3 mins or until smooth and elastic.
Divide dough into 8 even portions. Roll each portion out on a lightly floured surface to an 18cm disc. Line a baking tray with a clean tea towel. Heat a large heavy- based frying pan over medium-high heat. Add a tortilla and cook for 45 secs or until bubbles form. Turn and cook for a further 20-30 secs or until brown spots start to appear underneath. Transfer to the tray and fold over the tea towel to cover the tortilla. Repeat with remaining tortillas.
Heat a non-stick frying pan over high heat. Cook half the chicken for 4 mins or until just cooked through. Transfer to a heatproof bowl. Repeat with remaining chicken. Return chicken to pan with taco mix and cook for 1 min or until aromatic. Add corn and tomato and bring to the boil. Reduce heat to medium-low and simmer for 5 mins or until mixture thickens slightly.
Divide chicken mixture evenly among tortillas to serve.
COOK. STORE. SAVE.
Tortillas can be made ahead. Reheat wrapped in foil in theoven or place on a plate and cover with damp paper toweland microwave in 30 sec bursts until heated through.
These chicken and corn wraps offer a burst of flavour in every bite, perfect for a quick and tasty meal.
Place the flour in a large bowl and make a well in the centre. Add the oil and ⅔ cup (160ml) water. Season. Use your hands to bring the mixture together until a soft dough forms. Turn onto a floured surface and gently knead for 3 mins or until smooth and elastic.
Divide dough into 8 even portions. Roll each portion out on a lightly floured surface to an 18cm disc. Line a baking tray with a clean tea towel. Heat a large heavy- based frying pan over medium-high heat. Add a tortilla and cook for 45 secs or until bubbles form. Turn and cook for a further 20-30 secs or until brown spots start to appear underneath. Transfer to the tray and fold over the tea towel to cover the tortilla. Repeat with remaining tortillas.
Heat a non-stick frying pan over high heat. Cook half the chicken for 4 mins or until just cooked through. Transfer to a heatproof bowl. Repeat with remaining chicken. Return chicken to pan with taco mix and cook for 1 min or until aromatic. Add corn and tomato and bring to the boil. Reduce heat to medium-low and simmer for 5 mins or until mixture thickens slightly.
Divide chicken mixture evenly among tortillas to serve.