SPICY CHICKEN-AND-CORN SALAD IN WRAPS

Ingredients

• Reserved marinade, plus the pan juices

• 1 cup Good-quality thick mayonnaise

• 6 Soft flour tortilla wraps

• 3 Tbsp coriander, finely chopped

• 3 tsp sea salt, crushed, plus extra for topping

• 2 garlic cloves, roughly chopped

• 1 chilli, finely chopped

• 4 Tbsp olive oil, enough to cover fish

• 6 Tbsp lemon juice

• butter lettuce leaves, for serving

• 4 sweetcorn cobs, kernels sliced off

• 400 g free-range skinless chicken breasts

Cooking Instructions

1. Marinate the chicken breasts for 15 to 30 minutes. Reserve the marinade.

2. 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.

3. Cut the corn off the cobs and simmer in boiling water for a few minutes. Drain well and cool.

4. Mix the chicken and corn with the dressing and season to taste.

5. Warm the wraps slightly to make them pliable.

6. Place a lettuce leaf or two on the middle of each wrap.

7. 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.

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