Name: Cheesy chicken and corn wraps
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Chicken mixture; 1 large barbecued chicken, meat shredded; 1/2 tablespoon olive oil; 1/2 large brown onion, chopped finely; 175 gram button mushrooms, sliced thinly; 1 clove garlic, crushed; 20 gram butter; 1 tablespoon plain flour; 1 1/2 cup (375ml) hot milk; 1 cup (120g) frozen peas and corn, thawed; 3 green onions (green shallots), sliced thinly; 8 flour tortillas; 1 cup (120g) grated cheddar cheese

Ingredients

Chicken mixture

1 large barbecued chicken, meat shredded

1/2 tablespoon olive oil

1/2 large brown onion, chopped finely

175 gram button mushrooms, sliced thinly

1 clove garlic, crushed

20 gram butter

1 tablespoon plain flour

1 1/2 cup (375ml) hot milk

1 cup (120g) frozen peas and corn, thawed

3 green onions (green shallots), sliced thinly

8 flour tortillas

1 cup (120g) grated cheddar cheese

Method

1.Heat oil in a large frying pan over medium heat. Cook onion, mushrooms and garlic, stirring, until softened. Add shredded chicken. Set aside. Using a paper towel, clean pan.

2.Melt butter in a pan; add flour. Cook, stirring, 1 minute. Gradually whisk in milk, until combined. Cook, stirring, about 3 minutes or until sauce boils and thickens. Reduce heat and simmer, stirring, for 1 minute.

3.Stir in chicken mixture, peas and corn and green onions; season to taste with salt and pepper. Preheat grill.

4.Meanwhile, warm the tortillas according to the packet directions.

5.Divide the chicken mixture among the tortillas; roll up to enclose the filling. Place, seam-side down, on heatproof oven tray. Sprinkle with grated cheese. Grill on lower shelf, until browned lightly. Cut into halves to serve.

1 barbecued chicken will yield 3 cups (480g) shredded meat. You could use poached or pan-fried chicken breasts or thighs, if preferred. Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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