Intro: Hot and Cold Chicken Wrap
Every day chicken given new life especially with fresh tomatoes. Substitute fresh grilled corn for fried corn for a real summer treat!
Step 1: Prepare Cold Mix
Prepare cold mix by placing 1/2 cup chopped tomatoes in a bowl. Sprinkle 1/2 teaspoon salt and 1 minced garlic clove, stir. Dice 1/2 of an avocado, 1/4 cup finely chopped white onion, 1/3 cup finely chopped celery and 1/3 cup finely sliced green onions. Add 1 tablespoon olive oil, 1 tablespoon lemon juice. Stir place the avocado pit in the bowl (to stop avocado from turning brown). Refrigerate.
Step 2: Chicken!
Prepare chicken. Dice ¾ lb of chicken (I used boneless). Season to taste with salt, black pepper, and red pepper. Drizzle with yellow mustard, mix thoroughly y to coat chicken cubes, then dust in flour, and fry until golden brown (try this for fried fish, too!) The result is a lightly breaded chicken nugget. Drain on paper towels.
Step 3: Sauce
While chicken is frying. Make sauce. In a saucepan over medium heat combine ¾ cup of half and half, 1 crushed chicken bouillon cube, 3 tablespoons of Dijon mustard, salt, pepper (red and black). Stir over medium heat until sauce thickens and bouillon is dissolved.
Step 4: Fried Corn
With 2 tablespoons of hot oil from chicken, stir fry one can of whole kernel corn, until it starts to brown.
Step 5: Voila!
On warm flour tortilla shells, place some of the cold mix, then arrange fried chicken nuggets, drizzle on sauce top with fried corn, wrap, roll and enjoy!