- 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
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.