Chicken Caesar veggie wraps

Method

• 1
  To make the dressing, in a blender, blend yoghurt, parmesan, lemon juice, mustard, oil, anchovies and garlic until smooth. Season with salt and pepper.
• 2
  Prepare a barbecue for medium-high heat. Coat corn with 2 teaspoons oil. Season with salt and pepper. Barbecue, turning occasionally, for 18 mins or until charred. Cut kernels off cobs into a bowl.
• 3
  Meanwhile, coat chicken with the remaining oil and season with salt and pepper. Barbecue for 5-6 mins each side or until cooked through. Set aside for 5 mins to rest. Thinly slice chicken.
• 4
  Lay the wraps on a work surface. Top with lettuce, corn, chicken and cucumber. Fold bottom third over filling and roll up. Drizzle dressing into wraps as desired and serve with tomatoes.