Crunch-wrap Bites


60g Egg Mayonnaise
200ml Sour Cream
40g Seasoning mix
1 tbsp chopped, fresh Coriander
1 Lime
250g Pickled Jalapeno
270g chopped Barbeque Chicken
16 mini Tortillas
400g Black Beans
400g Corn kernels
3 Tomatoes
8 Cheese slices
32 Salted Corn chips


  1. Place mayonnaise, 65g of the sour cream, 1tbsp seasoning, coriander, lime rind and juice and reserved jalapeno juice in a bowl. Stir until combined. Place in the fridge until required.
  2. Place the chicken, remaining sour cream and remaining seasoning in a bowl and stir until well combined.
  3. Microwave 4 tortillas on high for 20 seconds or until soft. Then top each tortilla with 1 tbsp chicken mixture , 1 tsp beans, 1tsp corn, 1 jalapeno, 1 slice of tomato and 1 cheese slice. Top each with two corn chips. Fold the tortilla up and place them seam-side-down in the basket. Spray with oil and cook for 5 minutes at 180 degrees.
  4. Arrange crunch wraps on a plate. Sprinkle with extra coriander and serve with sour cream dipping sauce.