Mexican Aztec Pie

Ingredients:

6 Simson’s Pantry Premium White Wraps

500g vine ripened tomatoes

1 cup chicken stock

1 bunch fresh coriander, stalks removed

2 cloves garlic

2 chicken breasts

1 tbs. olive oil

2 onions, chopped

1 tbs. Mexican spice mix

½ tbs. ground chipotle chillies

3 cobs corn

1 can black beans, rinsed and drained

200ml sour cream

200g tasty cheese, grated

Chopped avocado, tomato and coriander, to serve

Method:

Preheat oven to 180˚C.
Place tomatoes, chicken stock, coriander and garlic in a blender. Blend until smooth. Season with salt and pepper. Set aside.
Steam chicken breasts for 25 minutes, then shred with a fork.
Heat olive oil in a frying pan and cook onions until soft. Add Mexican spice mix and chipotle chillies and cook for a further minute until fragrant. Stir onion mixture through shredded chicken. Set aside.
Slice corn kernels from cobs. Heat frying pan to a high heat. Cook corn until lightly charred. Set aside.
Shallow fry Simson’s Pantry Wraps in olive oil in a frying pan for 1 minute on each side, or until golden. Drain on paper towel.
In a casserole dish layer wraps, tomato mixture, chicken mixture, corn, black beans, sour cream and cheese in two layers. Cook for 25 minutes, or until golden and bubbling.
Serve with chopped avocado, tomato and coriander.

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