Name: Spicy Mexican Chicken Wrap
Prep time: 10 min
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; 350g leftover Lilydale Whole Chicken; 4 tortillas; 1 avocado, quartered; 1/3 cup sour cream

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Corn and Bean Salsa

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

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
Wrap into a roll and serve

Corn and Bean Salsa

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

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
Wrap into a roll and serve

Corn and Bean Salsa

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

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
Wrap into a roll and serve