Chicken Salad Wraps

BBC1 here again to say hello and thank you for visiting! When BBC2 and I were discussing preparations for Sarah and Anthony’s visit for lunch over the weekend, we decided to make some different savoury and sweet snacks to eat. As usual we were at cross purposes for a while and misunderstood what the other meant. I said that, if the night before they arrived we had Seasoned Chicken with Tommy Pasta and Coleslaw, we could make chicken salad for the following day and have some coleslaw leftover too. He thought this might be a bit much on top of the other snacks he was planning, so we renegotiated and came up with idea of the wraps. As these could be sliced to make them manageable with the other food.

If like us you cooked extra chicken breasts for Seasoned Chicken with Tommy Pasta and Coleslaw, you will be able to make this easily. If not, you can always cook up a chicken breast or two within thirty minutes or so, as you don’t have to marinate the chicken if your short on time.

Ingredients:
2 pre-cooked cold chicken beasts, shredded or chopped into bite sized pieces
1 cup of frozen/tinned sweet corn
2 spring onions, sliced thinly
3 Tbs of mayonnaise
4 Tortilla wraps

Method:
Place shredded/diced chicken in a bowl with the sweet corn and sliced onion and enough mayonnaise to coat everything, about 3 Tbs depending on the size of your chicken breasts.
Gently heat your tortilla wraps to make them pliable. Can either dry heat them in the oven, in a pan on the stove, or a quick blast in the microwave.
Divide the chicken mixture between the four wraps. Fold in two opposite sides, roll up the wraps and cut in half. This way, the bottom of each end is encased and the filling shouldn’t fall out over your guests!

Of course you can add anything you like to the filling, avocado, tomato, cheese, celery, lettuce etc., etc.

We enjoyed them and so did Sarah and Anthony!