Ingredients
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2 corn cobs, husks and silks removed
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1 tablespoon olive oil, divided
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4 Coles Australian RSPCA Approved Chicken Thigh Fillets (about 550g), trimmed
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4 Coles White Soft Wraps, lightly toasted on barbecue
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3 heads baby gem lettuce, leaves separated
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1 Lebanese cucumber, cut into thin wedges
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200g Perino tomatoes, halved
Yogurt Caesar dressing
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3/4 cup (210g) light Greek yoghurt
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1/4 cup (20g) grated parmesan
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1 1/2 tablespoons fresh lemon juice
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1 tablespoon Dijon mustard
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1 tablespoon extra virgin olive oil
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2 anchovies
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1 garlic clove
Method
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1To make the dressing, in a blender, blend yoghurt, parmesan, lemon juice, mustard, oil, anchovies and garlic until smooth. Season with salt and pepper.
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2Prepare 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.
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3Meanwhile, 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.
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4Lay 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.
Source: taste.com.au
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