Portuguese Chicken Wraps

Ingredients

• 4 Mission Spinach & Herb Super Soft Wraps

• 1kg whole chicken, butterflied

• Extra virgin olive oil, to drizzle

• ¼ cup Portuguese BBQ marinade

• 1 corn cob

• 1 cup thick Greek-style yoghurt

• 1 lemon, juiced

• ¼ red cabbage, shredded

• 4 radishes, thinly sliced

• 1 avocado, sliced

• 1 carrot, finely shredded

• coriander leaves, to serve

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Mission Spinach & Herb Super Soft Wraps

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Instructions

• Step 1

  Preheat oven to 200°C. Place chicken skin-side up on a baking tray lined with baking paper.

• Step 2

  Drizzle with oil and marinade. Roast for 50 minutes or until golden and juices of the chicken run clear when the thickest part of a thigh is pierced with a skewer. Rest, breast-side down, for 15 minutes, then slice into pieces.

• Step 3

  Preheat a chargrill pan or barbecue to high and cook corn, turning, for 15 minutes or until charred. Cool, then slice off kernels.

• Step 4

  In a small bowl, mix greek yoghurt and lemon juice. Season to taste.

• Step 5

  Heat Mission Spinach & Herb Super Soft Wraps to packet instructions.

• Step 6

  To make the wrap, layer yoghurt sauce, vegetables, coriander and chicken. Repeat for all wraps.