September 24, 2018
Fresh Tomatoes, Dinner, Lunch,
Poultry, Chicken, Vegetables, Cucumber, Lettuce , Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Game/Sports Day, Weeknight Meals, Blender, Grill (Electric), Grilling (Outdoor), No Eggs, Boneless Pieces, Sandwiches more
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"From one of our national supermarkets free monthly magazine, February 2018."
To make the dressing, in a blender, blend yoghurt, parmesan, lemon juice, mustard, oil, anchovies and garlic until smooth and season with salt and pepper.
Prepare a barbecue for medium-high heat.
Coat corn with 2 teaspoon oil and season with salt and pepper and barbecue, turning occasion, for 18 minutes or until charred and then cut kernels off the cobs and put into a bowl.
Meanwhile, coat chicken with the remaining oil and seson with salt and pepper and barbecue for 5 to 6 minutes each side or until cooked through and set aside for 5 minutes to rest and then thinly slice chicken.
Lay the wraps on a clean work surface and top with lettuce, corn, chicken and cucumber and then fold bottom third over filling and roll up and then drizzle dressing into wraps as desired and serve with tomatoes.
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