Spicy chicken-and-corn salad in wraps

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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

Cooking Instructions

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.