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Grilled chicken and corn wraps with lime sour cream

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These wraps are perfect to make for lunches for the week or to have in the fridge for those times your extra hungry and need a quick fix.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, (+ 5 mins resting time)
Grilled chicken and corn wraps with lime sour cream


  • 3 tsp smoked paprika
  • 2 garlic cloves, crushed
  • 1 tbs olive oil
  • 500g Coles RSPCA Approved Chicken Thigh Fillets
  • 2 corn cobs, husks and silks removed
  • ½ cup (120g) sour cream
  • 2 tbs chopped coriander
  • 1 tbs lime juice
  • 8 Coles White Soft Wraps
  • 1 baby cos lettuce, leaves separated
  • 250g cherry tomatoes, halved

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the paprika, garlic and oil in bowl. Season. Add the chicken and turn to coat. Heat a barbecue or chargrill plate on medium heat. Cook the chicken, turning, for 10 mins or until browned and charred. Transfer to a plate. Cover with foil and set aside for 5 mins to rest. Thickly slice.
  2. Step 2

    Meanwhile, cook the corn cobs on the same barbecue or chargrill plate, turning, for 10 mins or until kernels are tender.
  3. Step 3

    Combine the sour cream, coriander and lime juice in a bowl. Season. Use a sharp knife to cut the kernels from the corn. Place the wraps on a clean work surface. Top with the lettuce, chicken, tomato and corn. Top with dollops of the sour cream mixture. Roll to enclose and serve.