Quick & Easy

Cheesy chicken and corn wraps

cheesy chicken and corn wrapsAustralian Women's Weekly


Chicken mixture


1.Heat oil in a large frying pan over medium heat. Cook onion, mushrooms and garlic, stirring, until softened. Add shredded chicken. Set aside. Using a paper towel, clean pan.
2.Melt butter in a pan; add flour. Cook, stirring, 1 minute. Gradually whisk in milk, until combined. Cook, stirring, about 3 minutes or until sauce boils and thickens. Reduce heat and simmer, stirring, for 1 minute.
3.Stir in chicken mixture, peas and corn and green onions; season to taste with salt and pepper. Preheat grill.
4.Meanwhile, warm the tortillas according to the packet directions.
5.Divide the chicken mixture among the tortillas; roll up to enclose the filling. Place, seam-side down, on heatproof oven tray. Sprinkle with grated cheese. Grill on lower shelf, until browned lightly. Cut into halves to serve.

1 barbecued chicken will yield 3 cups (480g) shredded meat. You could use poached or pan-fried chicken breasts or thighs, if preferred. Not suitable to freeze or microwave.


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