Name: Grilled chicken and corn salsa wrap
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1½ teaspoons smoked paprika; 1½ teaspoons ground cumin; ⅓ cup (80ml) olive oil; 6 chicken thigh fillets (1kg), trimmed, cut in half crossways; 2 corn cobs (800g), husks and silks removed; 2 fresh small red chillies, halved lengthways; 4 large pitta bread; ½ cup firmly packed fresh coriander sprigs; ½ cup firmly packed fresh mint leaves; 40 mixed salad leaves; 1 medium avocado (250g), sliced; 2 medium limes (180g), cut into wedges; Lime yoghurt dressing; ½ cup (140g) Greek-style yoghurt; 100 fetta, crumbled; 2 medium limes (180g)

Give dinner a smoky twist with this grilled chicken and corn wrap topped with dollops of fresh lime and yoghurt dressing.

Looking for more grilled chicken recipes?

Ingredients

1½ teaspoons smoked paprika

1½ teaspoons ground cumin

⅓ cup (80ml) olive oil

6 chicken thigh fillets (1kg), trimmed, cut in half crossways

2 corn cobs (800g), husks and silks removed

2 fresh small red chillies, halved lengthways

4 large pitta bread

½ cup firmly packed fresh coriander sprigs

½ cup firmly packed fresh mint leaves

40 mixed salad leaves

1 medium avocado (250g), sliced

2 medium limes (180g), cut into wedges

Lime yoghurt dressing

½ cup (140g) Greek-style yoghurt

100 fetta, crumbled

2 medium limes (180g)

Method

1.Combine paprika, cumin and 2 tablespoons of the oil in a large bowl. Add chicken; toss to coat. Cover; refrigerate for 1 hour or overnight.

2.Make lime yoghurt dressing. Combine yoghurt and fetta in a medium bowl. Finely grate the rind from limes. Squeeze the juice; you will need 2 tablespoons. Add rind and juice to yoghurt mixture. Season to taste.

3.Brush corn with 1 tablespoon of the remaining oil. Cook corn on a heated grill plate (or grill or barbecue) over high heat for 12 minutes, turning frequently, or until lightly charred and tender. Transfer to a plate; cool slightly. Cut corn kernels from the cobs; place in a medium bowl. Cook chilli on heated grill plate for 1 minute each side or until browned and tender; transfer to a plate.

4.Reduce heat to medium-high. Cook chicken on grill plate for 3 minutes on each side until browned and cooked through. Transfer to a plate; cover to keep warm.

5.Run pitta quickly under water until just dampened; place on heated grill plate until browned on both sides. Transfer to a plate; cover to keep warm.

6.Place herbs and salad leaves in a medium bowl with remaining oil; toss gently to combine. Season.

7.Place pitta on plates; top with salad mixture, drizzle with some of the dressing. Top with corn, avocado and chicken; drizzle with remaining dressing. Top with chilli. Serve with lime wedges.

tips Fish fillets or pork tenderloin work just as well here. Grilling all the elements creates a wonderful smoky flavour to this dish. This recipe can also be pan-fried.
Remove seeds from chillies if you prefer less heat. This is a casual lunch or dinner.
Serve plated or place the elements in the centre of the table for your guests to build
their own wraps.

do ahead Dressing can be made a day ahead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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