Ingredients
2 cups water
1/3 cup white wine vinegar
1 bunch thyme
2 bay leaves
500g chicken breasts, cut into strips
500g packet sweet corn
6 flour tortillas
6 green onions, trimmed
GODDESS GUACAMOLE DIP
3 large ripe Hass avocados, roughly chopped
Juice and finely grated zest of 1 lime
1/2 small bunch coriander, washed, roots and stems finely chopped
1 small red onion, finely chopped
1 clove garlic, finely chopped
1 green cayenne chilli, seeds removed, finely chopped (optional)
2 tsp grated fresh ginger
1 Tbsp white wine vinegar
2 tsp sea-salt flakes, to season
Method
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Combine water, vinegar, thyme and bay leaves in a large saucepan. Bring to boil. Add chicken. Immediately remove from heat and cover with a lid. Set aside for 20 minutes. With a slotted spoon, remove chicken to a plate to cool.
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Meanwhile, heat a chargrill pan on high. Cook corn for 8-10 minutes, turning regularly, or until charred.
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For Guacamole dip, put avocado, juice and zest in a large bowl. Mash to a smooth consistency. Stir in coriander, onion, garlic, ginger, chilli (optional) and vinegar. Season with salt. Fold in corn.
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Put tortillas on a clean bench. Divide 1 cup of dip among wraps. Top with chicken and green onion. Roll up firmly to enclose filling. Serve.