PERi-BBQ Chicken Wrap with Corn on the Cob

Method

PERi-Tamer Chicken Wrap

1. Cut the chicken breasts into thick strips and place in a bowl. Coat chicken all over with the marinade.

2. Cover the bowl and put in the fridge for at least 1hr, preferably overnight.

3. Heat a grill pan on the stove.

4. Grill the chicken for 2-3min each side until cooked.

5. Remove chicken from the grill pan and place on a plate. Keep the grill pan warm.

6. Brush over with the PERi-BBQ sauce.

7. To assemble, lay wrap on board and spoon a generous amount of yoghurt dressing across the middle of the wrap, leaving about 5cm clear from the edges.

8. Follow with lettuce, slice tomato, avocado and then the chicken.

9. Fold over the sides, then roll the wrap up tightly. Place the wrap on the grill pan and toast both sides until the wrap is warm.

Yoghurt Dressing

1. Finely dice the cucumber.

2. In a small bowl, mix the yoghurt, PERinaise, cucumber, cumin and mint.

Homemade PERi-Tamer

1. Mix all the ingredients together in a bowl.

2. The consistency should be like a glaze, not a thick sauce.

3. Taste. The sauce should be sweet but zingy with a nice tang. Add more honey or lemon juice / Worcestershire sauce for personal preference.

4. Refer to point 1 in the PERi-Tamer Chicken Wrap method on how to coat the marinade.

Corn on the Cob

1. Leave the butter at room temperature until soft.

2. Put the butter on a large plate.

3. Add the garlic, coriander, lime zest & juice, paprika and chilli.

4. Using a fork, mash everything together until thoroughly blended.

5. Bring a large pan of salted water to the boil.

6. Blanch the corn for about 8 minutes, then drain.

7. Heat up the grill pan until hot.

8. Char the corn on each side. This will take about 5 minutes.

9. Remove the corn from the grill pan and spread over the butter.