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