At a glance
You're making delicious grilled chicken tortillas loaded with fresh vegetables and a creamy wild garlic dip that needs about an hour to chill. The main time goes into letting the dip set and resting the grilled chicken, while assembly is quick and straightforward once everything's prepped — so you can enjoy this gorgeous dish whenever you like, warm or cold.
1/5
Wild garlic dip
Put the cream and mayonnaise in a bowl. Finely chop a handful of wild garlic and stir it in. Season with salt and pepper. Let it sit in the fridge for a while (an hour or so is good).
For this step
0/52/5
Grilling the chicken
Prepare the chicken. Season the breasts with salt and pepper, then grill them. Alternatively, use chicken breasts left over from a barbecue a day or two before. Let the meat rest for five minutes, then slice into diagonal strips.
For this step
0/33/5
Preparing the vegetables
Halve the cherry tomatoes and place them in a bowl. Add the lettuce leaves, sun-dried tomatoes cut into smaller pieces, and the pepper. Season with a dressing of olive oil, wine vinegar, salt and pepper, then toss to combine.
For this step
0/10
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