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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A great wrap with a lot of flavor. I hide the avocado. My kids don't even know it's there! Ingredients:
3 boneless skinless chicken breasts |
1 jalapeno (roughly chopped) |
2 garlic cloves |
1/2 cup cilantro leaf |
1/4 cup lime juice |
1/4 cup olive oil |
1/2 teaspoon salt 1/2 t. pepper |
3 ears corn |
1/2 cup scallion (chopped) |
2 tablespoons butter |
3 oz.container greek yogurt |
2 tablespoons chopped chives |
1/4 cup lime juice |
1 garlic clove, minced |
salt & pepper |
1 avocado |
shredded mexican cheese (no seasoning) |
tortilla |
Directions:
1. Throw all the marinade ingredients in a lg. ziploc bag.
2. Add the chicken and rub it around. Place in the fridge for about 2 hours.
3. Grill chicken. After it is done, let sit for about 5 minutes, then chop.
4. Boil 3 ears of corn for 20 minutes.
5. While the corn is cooking make the sauce. Mix the yogurt, chives, lime juice, garlic, salt and pepper. Put in the fridge.
6. Slice an avocado.
7. When the corn is done, cut off the cob and mix with, scallions, butter, salt and pepper.
8. Fry tortillas on each side in a large skillet until lightly browned.
9. Assemble: tortilla, avocado slice, chicken, corn, cheese and yogurt sauce.
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