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Spicy chicken-and-corn salad in wraps

By Phillippa Cheifitz
6
Easy
20 minutes, plus marinating time
10 minutes

Ingredients

  • 400 g skinless chicken breast fillets
  • 4 sweetcorn cobs
  • 6 soft flour tortilla wraps
  • 1 butter lettuce
    • For the marinade, mix:

  • 2 T lemon juice
  • 4 T olive oil
  • 1 chilli, fi nely chopped
  • 1 garlic clove, crushed
  • ¼ t sea salt
    • For the dressing, mix:

  • Reserved marinade, plus the pan juices
  • ½ cup good-quality, thick mayonnaise
  • 3 T coriander, chopped

Method

Marinate the chicken breasts for 15 to 30 minutes. Reserve the marinade. Place the chicken in a cold non-stick pan, then bring to a medium heat. Once the chicken fi llets are nicely browned, turn and brown the other sides. Pour over the reserved marinade and bring to a bubble, stirring. Remove from the heat and allow to cool. Slice the chicken thinly.

Cut the corn off the cobs and simmer in boiling water for a few minutes. Drain well and cool. Mix the chicken and corn with the dressing and season to taste.

Warm the wraps slightly to make them pliable. Place a lettuce leaf or two on the middle of each wrap. Add ½ cup of the chicken-and-corn mixture. Fold one side of the wrap over the fi lling, then fold over the ends and wrap to form an envelope.