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Spicy chicken-and-corn salad in wraps

10 minutes

Spicy chicken-and-corn salad in wraps

By Phillippa Cheifitz

Serves 6

Difficulty Easy

Prep Time 20 minutes, plus marinating time

Cooking 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.

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Niçoise salad with warm soft-boiled eggs

Fennel and purple cabbage slaw

Roast butternut, bacon and spinach salad

Roast butternut and Fior Di Latte salad with warm blueberry dressing

Pickled fish with noodles and pink pickled radishes

Ham, glazed pear and blue cheese salad

Fresh tomato-and-fennel salad with Parmesan cream

Caponata and fresh tomato salad

Easy noodle salad with coconut dressing

Cucumber salad with fat-free dressing

Spicy chicken-and-corn salad in wraps

Spicy chicken-and-corn salad in wraps

Ingredients

Method