- 400 g free-range skinless chicken breasts
- 4 cobs sweetcorn
- 6 soft flour tortilla wraps
- 1 butter lettuce
- For the marinade, mix
- 2 T lemon juice
- 4 T olive oil
- 1 chilli, finely chopped (optional)
- 1 garlic clove, crushed
- a pinch of sea salt
- For the dressing, mix
- reserved marinade plus the pan juices
- 125 ml good-quality mayonnaise
- 3 T fresh coriander, chopped
Mix the marinade ingredients together and 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 fillets 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 dressing ingredients together then add the chicken and corn to the dressing, mix lightly 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 filling, then fold over the ends and wrap to form an envelope.
Cook's note: you can buy soft flour tortillas from Woolies, or make your own soft flour tortillas at home