Grilled Chicken Wraps with a Corn, Feta and Jalapeño Salsa

Cook Time 20 minutes

Servings 4

Ingredients

4 tbsp olive oil
500g of chicken breast, thinly sliced
Salt and pepper

350g corn kernels, charred
1 Spanish onion, diced
½ bunch of coriander, stalks and roots finely chopped and leaves kept for garnish
1 fresh jalapenos, thinly sliced
1 tbsp cumin, ground
1 tbsp coriander, ground
½ tbsp fennel, ground
1 tomato, diced
2 avocados, ripe
100g feta Danish
50ml extra virgin olive oil
1 lemon juiced
4 large size tortillas
100g baby spinach

5 drops Tabasco sauce
5 tbsp sour cream
Juice ½ lime

Method

Preheat the oven to 180°C.

Drizzle 2 tbsp of oil over the chicken pieces, and season with salt and pepper, cumin, coriander powder and fennel powder. Grill chicken in the pan for 4-6 minutes or until golden brown. This may be done in batches so the griddle pan is not overcrowded.

In the same pan, add the remaining oil and over a high heat, add the onion and jalapeno, and cook for 5 minutes before adding, salt and pepper and then returning the corn.

Pour this corn and onion mixture into a large bowl, and add tomato, avocado, feta and coriander leaves and lime.

Mix the sour cream with the Tobasco and extra lime.

Heat up your tortillas in the oven for two minutes. Evenly spread the sour cream on the tortillas, and then add the cooked chicken, corn salsa and spinach. Wrap tightly.