Grilled chicken and corn salsa wrap

Step 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.

Step 2

Make lime yoghurt dressing. Combine yoghurt and fetta in a medium bowl. Finely grate the rind from limes. Squeeze the juice; you will need 2 tablespoons. Add rind and juice to yoghurt mixture. Season to taste.

Step 3

Brush corn with 1 tablespoon of the remaining oil. Cook corn on a heated grill plate (or grill or barbecue) over high heat for 12 minutes, turning frequently, or until lightly charred and tender. Transfer to a plate; cool slightly. Cut corn kernels from the cobs; place in a medium bowl. Cook chilli on heated grill plate for 1 minute each side or until browned and tender; transfer to a plate.

Step 4

Reduce heat to medium-high. Cook chicken on grill plate for 3 minutes on each side until browned and cooked through. Transfer to a plate; cover to keep warm.

Step 5

Run pitta quickly under water until just dampened; place on heated grill plate until browned on both sides. Transfer to a plate; cover to keep warm.

Step 6

Place herbs and salad leaves in a medium bowl with remaining oil; toss gently to combine. Season.

Step 7

Place pitta on plates; top with salad mixture, drizzle with some of the dressing. Top with corn, avocado and chicken; drizzle with remaining dressing. Top with chilli. Serve with lime wedges.