- Dairy free
- Egg free
- High in dietary fibre
- High in protein
- Lactose free
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- 3 serves veg or fruit
These chicken and corn wraps offer a burst of flavour in every bite, perfect for a quick and tasty meal.
- Serves4
- Cook time20 minutes
- Prep time20 minutes
Ingredients
- 1 1/3 cup (200g) Coles plain flour
- 1 tbs Coles Vegetable Oil
- 400g Coles RSPCA Approved Chicken Thigh Fillets, thinly sliced
- 1 tbs taco seasoning
- 125g can Coles Corn Kernels, rinsed, drained
- 420g can Coles Black Beans, rinsed, drained
- 400g can Coles Simply Chopped Tomatoes
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the flour in a large bowl and make a well in the centre. Add the oil and ⅔ cup (160ml) water. Season. Use your hands to bring the mixture together until a soft dough forms. Turn onto a floured surface and gently knead for 3 mins or until smooth and elastic.
Step 2
Divide dough into 8 even portions. Roll each portion out on a lightly floured surface to an 18cm disc. Line a baking tray with a clean tea towel. Heat a large heavy- based frying pan over medium-high heat. Add a tortilla and cook for 45 secs or until bubbles form. Turn and cook for a further 20-30 secs or until brown spots start to appear underneath. Transfer to the tray and fold over the tea towel to cover the tortilla. Repeat with remaining tortillas.
Step 3
Heat a non-stick frying pan over high heat. Cook half the chicken for 4 mins or until just cooked through. Transfer to a heatproof bowl. Repeat with remaining chicken. Return chicken to pan with taco mix and cook for 1 min or until aromatic. Add corn and tomato and bring to the boil. Reduce heat to medium-low and simmer for 5 mins or until mixture thickens slightly.
Step 4
Divide chicken mixture evenly among tortillas to serve.
Recipe tip
COOK. STORE. SAVE.
Tortillas can be made ahead. Reheat wrapped in foil in theoven or place on a plate and cover with damp paper toweland microwave in 30 sec bursts until heated through.
Chicken & corn wraps
- Serves4
- Cook time20 minutes
- Prep time20 minutes
Ingredients
- 1 1/3 cup (200g) Coles plain flour
- 1 tbs Coles Vegetable Oil
- 400g Coles RSPCA Approved Chicken Thigh Fillets, thinly sliced
- 1 tbs taco seasoning
- 125g can Coles Corn Kernels, rinsed, drained
- 420g can Coles Black Beans, rinsed, drained
- 400g can Coles Simply Chopped Tomatoes
Description
These chicken and corn wraps offer a burst of flavour in every bite, perfect for a quick and tasty meal.
Method
Step 1
Place the flour in a large bowl and make a well in the centre. Add the oil and ⅔ cup (160ml) water. Season. Use your hands to bring the mixture together until a soft dough forms. Turn onto a floured surface and gently knead for 3 mins or until smooth and elastic.
Step 2
Divide dough into 8 even portions. Roll each portion out on a lightly floured surface to an 18cm disc. Line a baking tray with a clean tea towel. Heat a large heavy- based frying pan over medium-high heat. Add a tortilla and cook for 45 secs or until bubbles form. Turn and cook for a further 20-30 secs or until brown spots start to appear underneath. Transfer to the tray and fold over the tea towel to cover the tortilla. Repeat with remaining tortillas.
Step 3
Heat a non-stick frying pan over high heat. Cook half the chicken for 4 mins or until just cooked through. Transfer to a heatproof bowl. Repeat with remaining chicken. Return chicken to pan with taco mix and cook for 1 min or until aromatic. Add corn and tomato and bring to the boil. Reduce heat to medium-low and simmer for 5 mins or until mixture thickens slightly.
Step 4
Divide chicken mixture evenly among tortillas to serve.