Tex-Mex Chicken Wraps with Charred Corn and Coriander Salsa

Peel husks and silks from corn and discard. Lay corn cobs horizontally and carefully cut kernels off with a sharp knife. Heat a frypan over medium heat, add butter, corn kernels and a sprinkle of salt and pepper and cook, stirring occasionally, for 2–3 minutes or until corn is caramelised. Remove from pan and set aside. While the corn is cooking, continue with step 2.

Place chicken, Tex-Mex Mix Tape, oil and a sprinkle of salt and pepper in a bowl and mix to coat.

Return frypan to medium heat. Add chicken and cook, turning occasionally, for 7-8 minutes or until caramelised and cooked through. While the chicken is cooking, continue with step 4.

Crush garlic and place in a bowl with the juice of ½ the lime, yoghurt and a sprinkle of salt and pepper. Mix to combine.

Chop cucumber and tomato into bite-sized pieces and place in a bowl with salt and pepper. Toss to combine. Rinse and roughly chop coriander.

Cut remaining lime into wedges. Add 1 tablespoon garlic yoghurt and most of the coriander to corn and mix to combine. Slice chicken. Spread remaining garlic yoghurt on souvlaki breads and top with chicken, tomato and cucumber and remaining coriander leaves. Serve with corn salsa and lime wedges.