Prep Time 10 mins
Cook Time 15 mins
Serves 4
  1. Brown the chicken fillets (6 min per side) until golden.
  2. To prepare the pickled red onions: boil the vinegar and honey then remove from heat. Submerge sliced red onions in the hot liquid.
  3. Spread Saint Agur Blue Crème on the tortillas and add the pieces of chicken, rocket, corn kernels, and the cooled pickled red onions.
  4. Roll tortilla wrap and cut in half.
INGREDIENTS Saint Agur Blue Crème: 1 tub
Chicken fillets: 2
Corn: 1 ear
Red onion: 1 large
White wine vinegar: 100ml
Honey: 50g
Rocket: 50g
Tortillas: 4
PRODUCT

View Method

Recipe Method

  1. Brown the chicken fillets (6 min per side) until golden.
  2. To prepare the pickled red onions: boil the vinegar and honey then remove from heat. Submerge sliced red onions in the hot liquid.
  3. Spread Saint Agur Blue Crème on the tortillas and add the pieces of chicken, rocket, corn kernels, and the cooled pickled red onions.
  4. Roll tortilla wrap and cut in half.

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