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Grilled Chicken Wraps with Corn Salsa and Feta
Ingredients
- Chicken:
- 2 tbs. olive oil
- 1 chicken breast, thinly sliced
- Salt and pepper
- Salsa:
- 1 cup corn kernels, charred
- 1 spring onion, diced
- ½ bunch of coriander, stalks and roots finely chopped and leaves kept for garnish
- 1 tbsp cumin, ground
- 1 tbsp coriander, ground
- ½ tbsp fennel, ground
- 1 tomato, diced
- 1 avocados, ripe
- 1/2 cup feta Danish
- 50ml virgin olive oil
- 1 lemon juiced
- 4 large size tortillas
- 100g baby spinach
- 5 tbs. sour cream
- Juice ½ lime
Directions
- Preheat the oven to 180C.
- Drizzle 2 tbsp. of oil over the chicken pieces, and season with salt and pepper, cumin, coriander powder and fennel powder. Grill chicken in the pan for 4-6 minutes or until golden brown. This may be done in batches so the griddle pan is not overcrowded.
- In the same pan, add the remaining oil and over a high heat, add the onion, and cook for 5 minutes before adding, salt and pepper and then returning the corn.
- Pour this corn and onion mixture into a large bowl, and add the tomato, avocado, feta and coriander leaves and lime.
- Mix the sour cream with the Tobasco and extra lime.
- Heat up your tortillas in the oven for two minutes. Evenly spread the sour cream on the tortillas, and then add the cooked chicken, corn salsa and spinach. Wrap tightly.
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