BBQ Sundried Tomato Chicken Wraps

Summer entertaining has never been easier! Make the most out of summer wraps by adding this delicious flavour hit.

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Prep Time: 40 mins Servings: 4
  • 2 corn cobs

    8 chicken thighs

    sea salt and fresh ground black pepper

    ½ lime, juiced

    ½ cup Edmonds sundried tomato sandwich mayo

    ½ red onion, finely sliced

    ½ red capsicum, finely diced

    2 avocados, peeled and roughly chopped

    1 green chilli, finely sliced

    ½ cup coriander leaves

    ½ cup basil leaves, torn

    8 Freya’s multi grain wraps

    ¼ iceberg lettuce, shredded

    1 lime, quartered to serve

    1. Heat BBQ grill and roast corn cobs on all sides. Toss chicken thigh in olive oil and season with salt and pepper then grill for 3-5 minutes per side. Combine lime juice and Edmonds Sundried Tomato Sandwich Mayo in a bowl. Slice cooked chicken into pieces and marinate in the mayonnaise.
    2. Cut down the length of corn cobs to remove kernels. Toss corn kernels and remaining ingredients (excluding lettuce) into the marinated chicken bowl.
    3. Lay a row of shredded lettuce in the centre of multigrain wrap. Top with the chicken mayo and vegetable mix. Fold in sides and serve with lime wedges.

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