Ingredients

Method

• 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

Ingredients

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.