4 medium chicken breasts
1/2 tbsp sunflower oil
3 tbsp extra-virgin olive oil
2 tbsp red-wine vinegar
1 tbsp honey
1/2 tsp Worcestershire sauce
2 tsp Dijon mustard
2 avocados, sliced and sprinkled with lemon juice
400g mixed tomatoes, sliced
1 heart romaine lettuce, roughly chopped
1 green pepper, chopped
150g blue cheese or feta
- Heat the oven to 180°C and heat a griddle pan on the hob. Brush the mealies and chicken with sunflower oil. Brown the chicken on both sides, put it in a roasting pan; cook for 20 minutes or until cooked through. Turn the griddle pan down to medium and fry the mealies for 10 to 12 minutes or until cooked.
- For the dressing, mix the olive oil, red-wine vinegar, honey, Worcester sauce and Dijon until smooth and combined.
- Slice the chicken and slice the corn off the cob. Add both to a serving bowl with the other ingredients in rows. Drizzle over the dressing, warm or grill the wraps and cut them in 4. Serve with the cheese on side or sprinkled over the top.
Top Tip: Want to use up leftover chicken? Then, just focus on cooking the mealies in step 1.