Easy and delicious way to use up any leftovers from your Lilydale Roast Chicken
Corn and Bean Salsa
Ingredients
1 corn cob
2 tblsp olive oil
1 tsp caster sugar
3 limes, juiced
1 long green chilli, thinly sliced
400g can red kidney beans, rinsed
1/2 small red onion, finely chopped
1 bunch coriander, roughly chopped
1/2 tsp salt
Method
Rub corn lightly with 1 tablespoon of olive oil and grill until cooked and lightly blackened. Once cooled, cut off kernels and set aside to cool
In a bowl, dissolve caster sugar in lime juice. Add remaining olive oil and chilli. Stir to combine. Add beans, red onion, coriander and season to taste
Chicken Wraps
Ingredients
350g leftover Lilydale Whole Chicken
4 tortillas
1 avocado, quartered
1/3 cup sour cream
Method
Divide tortillas on 4 separate plates. Spread a quarter of an avocado onto each tortilla
In the centre of the tortilla, place a few pieces of leftover Lilydale Whole Chicken, 1 tablespoon of sour cream and 2 tablespoons of corn bean salsa
