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Cooking
Grilled Chicken Tortillas with Wild Garlic
· 4 servings
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).
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.
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.
Filling the tortillas
Warm the tortillas on the grill, in a pan or in the oven, just enough to soften them slightly. Spread each tortilla with the wild garlic dip. Layer on the chicken strips and salad, then finish with a sprinkle of grated cheese.
Serving
Roll up tightly and cut in half. Serve hot, or cold if you prefer — whatever you fancy.