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Mexican chicken burrito

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Mexican chicken burrito

10 minutes

Graffiti tortilla wraps with butter chicken

Graffiti tortilla wraps with butter chicken

15 -20 minutes

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Beef quesadillas

10 minutes

Cheesy quesadillas with guacamole

Cheesy quesadillas with guacamole

20 minutes

Mexican red bean and avocado wraps

Avocado recipes

Mexican red bean and avocado wraps

25 minutes

Lamb and cucumber tortillas

Lamb and cucumber tortillas

Easy chicken wraps

Easy chicken wraps

Six-hour slow-cooked beef chimichangas

Six-hour slow-cooked beef chimichangas

6 hour

Handmade nachos and pickled vegetables

Mexican recipes

Handmade nachos and pickled vegetables

15 minutes

Koftas on toasted tortillas with apple slaw

Koftas on toasted tortillas with apple slaw

10 - 15 minutes

Baked fish-and-herb enchilada with fruity salsa

Fish recipes

Baked fish-and-herb enchilada with fruity salsa

15 minutes

Smoked chicken and corn slaw wrap

Smoked chicken and corn slaw wrap

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Smoked chicken and corn slaw wrap

By Phillippa Cheifitz

Serves 6 to 8

Difficulty Easy

Prep Time 30 minutes

Ingredients

6-8 soft flour tortillas
½ cup thick mayonnaise

For the filling, mix:

2 skinless and boneless smoked chicken breasts, shredded
1 x 135 g punnet baby corn, shredded
1 baby cabbage, finely shredded
1/3 cup coriander leaves

For the dressing, mix:

1/3 cup Greek yoghurt
3 T thick mayonnaise
2 T lemon juice
1 clove garlic, crushed
Sea salt and freshly ground hot chilli, to taste

Method

Mix the filling with the dressing and check seasoning. Gently warm the tortillas in a pan or microwave to soften. Spread each tortilla with mayonnaise, then spoon ½ cup of filling into the centre of each and fold, first the bottom, then the sides. Serve immediately.

Cook’s notes: For a richer dressing, use crème fraîche instead of yoghurt. Alternatively, to reduce the fat content, use low-fat yoghurt. Leftover roast chicken works just as well as smoked breasts, or, for something different, try smoked mackerel.