Chicken

Colin’s goddess guacamole wrap with charred corn and chicken

An easy, quick, handheld eat.
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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

GODDESS GUACAMOLE DIP

Method

1.

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.

2.

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

3.

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.

4.

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 chicken wrap

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