Spicy Chicken and Elote Corn Wrap

STEP 1: Prepare the Sweetcorn

1. Char the Sweetcorn:

   • Heat the Pan: Place a large frying pan over medium-high heat for about 1-2 minutes until hot. You can test the heat by adding a small drop of water; it should sizzle immediately.
   • Add the Sweetcorn: Pour in 200g of defrosted frozen sweetcorn. Spread it in a single layer to ensure even cooking. If using fresh corn, cut it off the cob before adding.
   • Cooking Technique: Allow the corn to cook undisturbed for the first 2 minutes to help it develop a nice char. Then, stir occasionally for another 2-3 minutes until the corn is golden and slightly blistered.
   • Transfer to Bowl: Once charred, remove the corn from the heat and transfer it to a mixing bowl to cool slightly.

2. Mix the Ingredients:

   • Add Spring Onions: Toss in 4 sliced spring onions for a fresh crunch. You can use both the green and white parts for added flavor.
   • Add Lime Juice: Squeeze in the juice of 1 lime. Roll the lime on the countertop before cutting to release more juice.
   • Incorporate Mayonnaise: Add 3 tablespoons of mayonnaise. For a healthier option, you can substitute Greek yogurt or avocado.
   • Spice It Up: Add ½ teaspoon of chili powder to taste. Adjust the amount based on your heat preference. You could also use smoked paprika for a different flavor profile.
   • Seasoning: Sprinkle with a good pinch of salt and pepper. Taste the mixture to adjust the seasoning.
   • Stir Well: Mix everything thoroughly until the corn is well-coated in the creamy, zesty dressing. Set aside to let the flavors develop while you prepare the rest.

STEP 2: Cook the Rice

1. Prepare the Rice:

   • Cooking Method: For 250g of basmati and wild rice, rinse the rice under cold water in a fine-mesh strainer until the water runs clear. This removes excess starch for fluffier rice.
   • Boiling Water: In a medium saucepan, bring 500ml of water to a boil. Add a generous pinch of salt to season the water.
   • Cook the Rice: Once boiling, add the rinsed rice, cover the pot, and reduce the heat to low. Let it simmer for about 20 minutes or until the rice is tender and water is absorbed.
   • Resting Period: After cooking, remove the pot from heat and let it sit, covered, for another 5 minutes. This step helps the rice steam and become fluffy.

2. Combine Ingredients:

   • Add Tomato and Parsley: In a mixing bowl, combine the cooked rice with 1 large finely chopped ripe tomato and a handful of finely chopped parsley for freshness and color.
   • Seasoning: Add a good pinch of salt and a grind of black pepper to enhance the flavors. Mix gently with a fork to avoid mashing the rice. Ensure the ingredients are evenly distributed.

STEP 3: Cook the Chicken

1. Season the Chicken:

   • Slice the Chicken: Take 3 chicken breasts (about 550g) and slice them into thin, bite-sized pieces. Uniform sizing ensures even cooking.
   • Coat with Seasoning: Sprinkle 2 teaspoons of Mexican-style seasoning (taco or fajita) evenly over the chicken. Toss to ensure every piece is well-coated.

2. Cook the Chicken:

   • Heat the Oil: In a large frying pan, heat 2 teaspoons of olive oil over medium heat. Wait until the oil shimmers slightly, indicating it’s ready.
   • Add Chicken to the Pan: Carefully place the seasoned chicken pieces in the pan in a single layer. Avoid overcrowding to ensure proper browning.
   • Cooking Time: Cook for about 6-8 minutes, stirring occasionally. Look for a golden brown color and make sure there’s no pink remaining in the center. Use a meat thermometer to check that the internal temperature reaches 75°C (165°F).
   • Remove from Heat: Once cooked, transfer the chicken to a plate and cover loosely with foil to keep it warm while you prepare the tortillas.

STEP 4: Assemble the Wraps

1. Heat the Tortillas:

   • Warming Method: Heat the 8 large tortilla wraps in a dry frying pan over medium heat for about 20-30 seconds on each side, or until they are warm and pliable. Alternatively, wrap them in a damp paper towel and microwave for 30 seconds.
   • Tip: To keep tortillas warm while you prepare the wraps, place them in a clean kitchen towel or tortilla warmer.

2. Build the Wraps:

   • Layer the Fillings: On each tortilla, start with a generous scoop of the seasoned rice, spreading it out to create a base.
   • Add the Sweetcorn Mixture: Spoon the elote-style sweetcorn mixture over the rice, making sure to distribute it evenly.
   • Top with Chicken: Add a portion of the cooked chicken on top. You can also include additional toppings like shredded cheese, avocado slices, or even salsa for extra flavor.

3. Wrap It Up:

   • Folding Technique: To wrap, fold the sides of the tortilla over the filling, then roll from the bottom up tightly. This helps keep the filling secure.
   • Serving: Place the finished wraps on a plate, cut in half if desired, and serve immediately. You can garnish with extra parsley or lime wedges for squeezing over the top. Enjoy your delicious Spicy Chicken and Elote Corn Wraps!

Additional Tips:

• Meal Prep: You can prepare the sweetcorn mixture, rice, and chicken in advance for a quick meal throughout the week.
• Storage: If you have leftovers, store the components separately in airtight containers in the fridge for up to 3 days.
• Customization: Feel free to customize your wraps with other vegetables like bell peppers or zucchini, or add beans for extra protein.