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    CHOOK ON the barbie

    Feb 17, 2019 5 minutes

    GRILLED CHICKEN & CORN SALSA WRAPS

    PREP + COOK TIME 35 mins + chilling SERVES 4

    • 1½ teaspoons smoked paprika
    • 1½ teaspoons ground cumin
    • ⅓ cup olive oil
    • 6 chicken thigh fillets, trimmed, cut in half crossways
    • 2 corn cobs, husks and silks removed
    • 2 fresh small red chillies, halved lengthways
    • 4 large pita bread
    • ½ cup firmly packed fresh coriander sprigs
    • ½ cup firmly packed fresh mint leaves
    • 40g mixed salad leaves
    • 1 medium avocado, sliced
    • 2 medium limes, cut into wedges

    LIME YOGHURT DRESSING

    • ½ cup Greek-style yoghurt
    • 100g feta, crumbled
    • 2 medium limes

    1 Combine paprika, cumin and 2 tablespoons of the oil in a large bowl. Add chicken; toss to coat. Cover; refrigerate for 1 hour or overnight.

    2 Make Lime Yoghurt Dressing (see right).

    Brush corn with 1 tablespoon of the remaining oil. Cook corn on a heated grill plate (or grill or barbecue) over

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