Grilled chicken and corn salsa wraps

Prep 0 h : 15 m
Cook 0 h : 15 m


  • 1½ tsp smoked paprika

    1½ tsp ground cumin

    80ml olive oil

    6 chicken thigh fillets (1kg), trimmed, cut into half crossways

    2 corn cobs (800g), husks and silks removed

    2 fresh small red chillies, halved lengthways

    4 large pita bread

    ½ cup firmly packed fresh coriander sprigs

    ½ cup firmly packed fresh mint leaves

    40g mixed salad leaves

    250g avocado, sliced

    2 medium limes, cut into wedges

    Lime-yogurt dressing

    140g Greek-style yogurt

    100g feta, crumbled

    2 medium limes


  • Combine paprika, cumin and 2 tbsp of the oil in a large bowl.

    Add chicken; toss to coat.

    Cover; refrigerate for an hour or overnight.

    To make lime yogurt dressing, combine yogurt and feta in a medium bowl.

    Finely grate the rind from limes.

    Squeeze the juice (about 2 tbsp).

    Add rind and juice to the yogurt mixture and season.

    Refrigerate until ready to use.

    Brush corn with 1 tbsp of the remaining oil.

    Cook corn on a heated grill plate over high heat for 12 mins, turning frequently, or until lightly charred and tender.

    Transfer to a plate; cool slightly.

    Cut corn kernels form the cobs; place in a medium bowl.

    Cook chilli on a heated grill plate for a minute each side or until browned and tender; transfer to a plate.

    Reduce heat to medium-high.

    Cook chicken on grill plate for 3 mins on each side until browned and cooked through.

    Transfer to a plate; cover to keep warm.

    Run pita quickly under water until just dampened; place on a heated grill plate until browned on both sides.

    Transfer to a plate; cover to keep warm.

    Place herbs and salad leaves in a medium bowl with remaining oil; toss gently to combine.


    Place pita on plates; top with salad mixture, drizzle with some of the dressing.

    Top with corn, avocado and chicken; drizzle with remaining dressing.

    Top with chilli.

    Serve with lime wedges.