Beating out the takeaway version with good and proper flavour, this Portuguese chicken wrap is a homeground win. Marinated in a zesty sauce, pan-fried and topped with cheese, take it to the people with crisp lettuce, mayo and a side of caramelised corn salsa and accept your praise.
Slice chicken in half horizontally to yield 2 thinner pieces. Zest and juice lemon. Place lemon zest and juice, sweet chilli sauce, paprika, salt and pepper in a bowl and mix to combine. Place chicken in a separate bowl and drizzle with ½ the marinade, reserving remaining marinade to serve. Toss to coat and set aside.
Remove husks from corn and carefully cut kernels from cob. Melt butter in a frypan over medium-high heat. Add kernels, salt and pepper and cook, stirring occasionally, for 2–3 minutes or until caramelised slightly. Peel and crush garlic and stir through corn for 30 seconds or until fragrant. Transfer corn to a bowl.
Return frypan to medium heat with olive oil. Dust chicken in flour and cook for 3–4 minutes each side or until cooked through. While chicken is cooking, continue with step 4.
Dice tomato and cucumber. Place in the bowl with corn, season with salt and pepper and toss to combine. Set aside.
When chicken has 1 minute cooking time left, sprinkle with cheese. Cover with lid and cook until cheese has melted and chicken is cooked through. Remove from heat.
Slice chicken. Rinse and separate lettuce leaves. Warm souvlaki breads according to packet instructions and spread with mayonnaise. Top with lettuce, chicken and reserved marinade. Serve with charred corn salsa.