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Ingredients

3 teaspoons smoked paprika
2 garlic cloves, crushed
1 tablespoon olive oil
500g Coles RSPCA Approved Chicken Thigh Fillets
2 corn cobs, husks and silks removed
1/ cup (120g) sour cream
2 tablespoons coriander, chopped
1 tablespoon lime juice
8 Coles White Soft Wraps
1 baby cos lettuce, leaves separated
250g cherry tomatoes, halved

Method

Step 1 Combine the paprika, garlic and oil in bowl. Season. Add the chicken and turn to coat. Heat a barbecue or chargrill plate on medium heat. Cook the chicken, turning, for 10 mins or until browned and charred. Transfer to a plate. Cover with foil and set aside for 5 mins to rest. Thickly slice.
Step 2 Meanwhile, cook the corn cobs on the same barbecue or chargrill plate, turning, for 10 mins or until kernels are tender
Step 3 Combine the sour cream, coriander and lime juice in a bowl. Season. Use a sharp knife to cut the kernels from the corn. Place the wraps on a clean work surface. Top with the lettuce, chicken, tomato and corn. Top with dollops of the sour cream mixture. Roll to enclose and serve.

Grilled chicken and corn wraps with lime sour cream

How to make Grilled chicken and corn wraps with lime sour cream

Ingredients

Method