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  • 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

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.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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