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Baked fish-and-herb enchilada with fruity salsa

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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.