Ingredients
- 2 corn cobs (husks and silks removed)
- 1 tablespoon olive oil, divided
- 4 (500 grams) boneless skinless chicken thighs (fillets, trimmed)
- 4 (160 grams) tortilla wraps (lightly toasted on barbecue)
- 3 lettuce heads (baby gem lettuce, leaves separated)
- 1 cucumber (Lebanese cucumber, cut into thin wedges)
- 200 grams tomatoes (Perino tomatoes, halves, or other small tomato such as cherry)
- FOR YOGHURT CAESAR DRESSING
- 210 grams low-fat Greek yogurt (3/4 cup)
- 20 grams grated Parmesan cheese (1/4 cup)
- 1/2 tablespoon lemon juice
- 1 tablespoon olive oil (extra virgin)
- 5 grams anchovies (2 anchovies)
- 1 garlic clove
How to Make
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Step 1: 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.
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Step 2: Prepare a barbecue for medium-high heat.
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Step 3: 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.
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Step 4: 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.
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Step 5: 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.
We hope you enjoy this recipe!
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