Cheesy Chicken Wraps
Mix shredded chicken, sweetcorn, cheese, and seasonings, then fill and roll wraps. Fry or serve fresh as desired.
Ingredients
- 4 cooked chicken breasts about 600g; see notes
- 325 g sweetcorn 1 tin, drained
- 1/2 red onion finely chopped
- 100 g cream cheese
- 2 Tbsp barbecue sauce
- 125 g grated mozzarella or cheddar see notes
- 4 large wraps
- 1 Tbsp sunflower oil optional for frying
- Salt and freshly ground black pepper
Instructions
- Shred the cooked chicken breasts using two forks or a mixer.
- In a large bowl, combine the shredded chicken, sweetcorn, onion, cream cheese, barbecue sauce, grated cheese, salt, and pepper, mixing until well blended.
- Divide the mixture among the wraps, placing it in the center of each.
- Fold the sides of each wrap inwards, then roll up tightly.
Optional Steps:
- Serve immediately, or pack for lunches or picnics.
- To fry: Heat oil over medium-low in a sauté pan. Place wraps in the pan and cook for 4-5 minutes on each side until golden, ensuring the heat is low to allow the cheese to melt before the wrap browns. Serve warm.
Notes
Notes:
- Chicken: Use pre-cooked or leftover roast chicken, or roast fresh chicken breasts until tender if preferred.
- Cheese: Mozzarella is ideal for pan-frying for a gooey texture, while cheddar offers more flavor if served without frying. Any cheese will work.