Name: Jerk chicken and roasted corn salad tortillas
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 4
Ingredients: 2 long green chillies, chopped roughly; 2 garlic cloves, minced; 1 medium brown onion, peeled and quartered; 3 teaspoon fresh thyme leaves; 1 1/2 teaspoon ground allspice; zest and juice from 1 small orange; sea salt and cracked black pepper; 600 gram chicken thigh fillets, excess fat trimmed; 2 corn on the cob, husks removed; 1/2 cup low-fat greek yoghurt; 1 teaspoon honey; 1/2 teaspoon ground coriander; 1 red capsicum, seeded and sliced; 100 gram baby spinach leaves; 1 1/2 tablespoon lime juice; 1 tablespoon extra virgin olive oil; 8 wholemeal tortillas

Ingredients

2 long green chillies, chopped roughly

2 garlic cloves, minced

1 medium brown onion, peeled and quartered

3 teaspoon fresh thyme leaves

1 1/2 teaspoon ground allspice

zest and juice from 1 small orange

sea salt and cracked black pepper

600 gram chicken thigh fillets, excess fat trimmed

2 corn on the cob, husks removed

1/2 cup low-fat greek yoghurt

1 teaspoon honey

1/2 teaspoon ground coriander

1 red capsicum, seeded and sliced

100 gram baby spinach leaves

1 1/2 tablespoon lime juice

1 tablespoon extra virgin olive oil

8 wholemeal tortillas

Method

1.To make marinade, place chillies, garlic, onion, thyme, allspice, orange zest and juice in a blender; season with salt and pepper. Puree until well combined.

2.Place chicken in a medium mixing bowl; pour marinade over, stirring well to combine. Cover with plastic wrap; refrigerate for at least 30 minutes, to marinate.

3.Meanwhile, heat a barbecue or chargrill plate over medium-high heat Cook corn for 15 minutes, turning occasionally. Remove from heat and allow to cool enough to handle.

4.Combine yoghurt, honey and ground coriander in a small mixing bowl; season with salt and pepper.

5.Cook chicken for 5 to 6 minutes on each side or until cooked through. Remove from heat and rest for a few minutes. Shred chicken with a fork.

6.Hold corn upright in a large mixing bowl and remove kernels with a sharp knife. Repeat with remaining corn cob. Add capsicum, spinach leaves, lime juice and oil; season with salt and pepper. Toss well to combine.

7.Lightly grill tortillas for 1-2 minutes. Place on serving plates; top with salad and shredded chicken. Drizzle with yoghurt sauce and serve.

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