Chicken wraps with corn, red bell pepper and basil-arugula-parsley aioli
Chicken second courses
This is a recipe I developed for the National Chicken Council. As delicious as they are pretty, these wraps are a cinch to make and are always a crowd-pleaser. They are one of the most popular orders I get at TigerLily, my catering company. If you don’t have time to poach the chicken breasts, use shredded leftover chicken or purchase a rotisserie chicken at the grocery store.
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