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Our Recipes

Mexican Chicken Breast Wrap

Serves: 4

Preparation time: 30 minutes

Cooking time: 10 minutes


  • 3 x 120g Lilydale Ready For You Roasted Breast Pieces
  • 4 tortillas
  • 1 avocado, quartered
  • 1/3 cup sour cream

Corn and bean salsa:

  • 1 corn cob
  • 2 Tblsp olive oil
  • 1 tsp caster sugar
  • 3 limes, juiced
  • 1 long green chilli, thinly sliced
  • 400g can red kidney beans, rinsed
  • ½ small red onion, finely chopped
  • 1 bunch coriander, roughly chopped
  • ½ tsp salt


  1. For salsa, rub corn lightly with 1 tablespoon of olive oil and grill until cooked and lightly blackened. Once cooled, cut off kernels and set aside to cool.
  2. In a bowl, dissolve caster sugar in lime juice. Add remaining olive oil and chilli. Stir to combine. Add beans, red onion, coriander and season to taste.
  3. Divide tortillas on 4 separate plates. Spread a quarter of an avocado onto each tortilla.
  4. In the centre of the tortilla, place 3 chicken breast strips, 1 tablespoon of sour cream and 2 tablespoons of corn bean salsa.
  5. Wrap into a roll and serve.
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Our Recipes
Our Recipes