Spicy Naked Corn and Chicken Tortilla

Spicy Naked Corn and Chicken Tortillla,  hmmm, all I can say is yummy!. Sometimes as a recipe creator, you just come up with a winner.  Let’s start with what is a Spicy Naked Corn and Chicken Tortilla.  It’s a name my husband made up.  Sounds sexy doesn’t it?  Ha, ha.  Well it’s spicy from the sriracha that is mixed in the sauce.  It’s naked because there isn’t a tortilla shell but the tortillas are broken up inside of the vegetables with the corn and vegetables, and the creamy chicken tops it off.  However this would be good without the chicken and served as a salad.  Can food be sexy you might ask?  Well this is desirable and tempting and spicy  so I would say yes this dish qualifies as being sexy!  

Spicy Naked Corn and Chicken Tortilla

I USED VEGETABLES THAT I HAD ON HAND IN THE REFRIGERATOR,  A COMBINATION OF ZUCCHINI, RED PEPPERS, CARROTS,  BASIL, GREEN BEANS AND ROASTED CORN.   YOU COULD USE DIFFERENT VARIETIES OF VEGETABLES BUT I ALWAYS USE THE CORN AND THE TORTILLA CHIPS AND THE SPICY DRESSING.  ONE THING TO KEEP IN MIND FOR A BEAUTIFUL DISH IS TO USE CONTRASTING COLORS.  THE RED FROM THE PEPPERS, THE GREEN FROM THE GREEN BEANS, AND THE YELLOW FROM THE CORN MAKES FOR AN APPETIZING DISH.

Spicy Naked Chicken and Corn Tortilla is one of those dishes that can be made ahead of time. I roasted the chicken the night before and cut it up on the day I wanted to use it.  The same thing with the corn.  This corn was from a couple of left over ears of corn that we had grilled for dinner the previous night.  The dressing can also be made ahead of time but it takes no time to make it anyways.

Spicy Naked Corn and Chicken Tortilla

SPICY NAKED CORN AND CHICKEN TORTILLA

Ingredients:

1 -2 tablespoon olive oil
2 zucchini, or 1 zucchini and 1 yellow squash cut into slices
1 large carrot, cut and julienned
1/2 large red pepper, cut into 1/4 inch strips
1/4 of a large sweet onion, thinly sliced
1 teaspoon minced garlic
1 cup whole green beans
2 grilled corn, with the kernels removed from the cob
1/4 cup chopped basil leaves (cilantro can also be used)
salt
pepper

2 cups, cubed roasted chicken breasts.
1/2 teaspoon salt, if needed
1/4 teaspoon pepper
1/2 teaspoon garlic powder

Handful of crushed plain or flavored tortilla chips (I used Whole Grain Black Bean & Salsa Tortilla Chips)

Dressing:
1 cup sour cream (low fat can be used)
1 cup mayonnaise (low fat can be used)
1-2 teaspoons cumin
1 tablespoon Sriracha

Preparation:

Make dressing by combining all ingredients and set aside while sauteing and assembling salad.

1.  In skillet add 1 tablespoon olive oil and onion and saute for 1 minute.  Add minced garlic and saute for 1 minute.  Add zucchini, carrots and green beans and saute for 5 minutes, stirring constantly during the 5 minutes.  then add red pepper and saute for another minute.  Add corn kernels,  and salt and pepper to taste.

3.  Place mixture in a bowl and add 1/2 of the sauce.  Crunch up the tortilla chips and stir in.  Stir in the chopped basil leaves.  Place mixture on serving platter.

3.  In separate bowl combine cubed roasted chicken breasts, salt and pepper and garlic powder.  Add 1/4 cup of the dressing and stir.  Place the chicken on top of the vegetables on the platter.  Add additional crushed tortilla chips if desired.