Prep:  10 minutes
Serves:  4
Average: 4.7 (3 votes)
Recipe by: Lilydale
Easy and delicious way to use up any leftovers from your Lilydale Roast Chicken

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Spicy Mexican Chicken Wrap
Corn and Bean Salsa
Chicken Wraps
Corn and Bean Salsa
  1. 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
  2. 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
  1. Divide tortillas on 4 separate plates. Spread a quarter of an avocado onto each tortilla
  2. 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
  3. Wrap into a roll and serve
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.