Name: Colin’s goddess guacamole wrap with charred corn and chicken
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
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

When you visit an avocado farm, there’s really only one thing you should make… and that’s guacamole. Guacamole is a perfect accompaniment, so Colin’s not just going to make the best guacamole but serve it in a wrap with charred corn and poached chicken. Chicken on its own can be quite plain, so he’ll show you how to elevate it by injecting lots of flavour. And if Colin can impress an avocado farmer with his guacamole, you’ll definitely impress your friends and family when you make it too.

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

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.

Meanwhile, heat a chargrill pan on high. Cook corn for 8-10 minutes, turning regularly, or until charred.

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.

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.

COOK’S TIP

To store leftover guac, spoon into an airtight container. Tap on bench to remove air bubbles. Cover with a thin layer of olive oil. Close lid.

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.

Ingredients

Method

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