Any meal of the day can get a smoky twist with this versatile grilled chicken wrap, featuring corn, feta, yoghurt dressing and more
Serves 4
Prep Time
Cook Time
Difficulty Level
Download or Print

Whether it’s for breakfast, lunch or dinner, a grilled chicken wrap can’t go wrong – especially when topped with healthful veggies, and any flavour of your choice. This time, we put together one packed with corn, fetta, yoghurt dressing and more. We assure you each bite is full of scrumptiousness, a definite refreshing and filling treat!


  • 1½ tsps smoked paprika
  • 1½ tsps ground cumin
  • ⅓ cup (80 ml) olive oil
  • 6 chicken thigh fillets (1 kg), trimmed, cut in half crossways
  • 2 corn cobs (800 g), husks and silks removed
  • 2 fresh small red chillies, halved lengthways
  • 4 large pitta bread
  • ½ cup firmly packed fresh coriander sprigs
  • ½ cup firmly packed fresh mint leaves
  • 40 mixed salad leaves
  • 1 medium avocado (250 g), sliced
  • 2 medium limes (180 g), cut into wedges


  • ½ cup (140 g) Greek-style yoghurt
  • 100 g fetta, crumbled
  • 2 medium limes (180 g)

Combine paprika, cumin and 2 tbsps of the oil in a large bowl. Add chicken; toss to coat. Cover; refrigerate for 1 hr or overnight


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 tbsps. Add rind and juice to yoghurt mixture. Season to taste.


Brush corn with 1 tbsp of the remaining oil. Cook corn on a heated grill plate (or grill or barbecue) over high heat for 12 mins, 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 min each side or until browned and tender; transfer to a plate.


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


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.


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


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.

TIP Fish fillets or pork tenderloin work just as well here. Grilling all the elements creates a wonderful smoky flavour to this dish. This recipe can also be pan-fried. Remove seeds from chillies if you prefer less heat.


Download or print the recipe