for 4 people

Marinade

4 tbsp	olive oil
2	garlic cloves, squeezed
2	limes, grated zest and 2 tbsp of juice
1 tsp	sweet paprika
¼ tsp	cayenne pepper
a little	pepper
4	chicken breasts (each approx. 120 g)
2	pre-cooked sweetcorn

Charcoal/gas/electric grill

½ tsp	salt
8	corn tortillas

Burritos

200 g	crème fraîche
¼ tsp	salt
a little	pepper
1	red onion, cut into thin rings
1	avocado, cut into cubes
½ bunch	coriander, roughly chopped
1	organic lime, cut into wedges

How it's done

Marinade

Combine the oil with all the other ingredients up to and including the pepper. Mix the chicken and sweetcorn with the marinade. Cover and marinate in the fridge for approx. 1 hr.

Charcoal/gas/electric grill

Wipe the marinade from the chicken and corn cobs, season with salt. With the lid down, grill the chicken and corn cobs over/on a medium heat (approx. 200°C) for approx. 10 mins. on all sides.

Grill the tortillas for approx. 1 min. on each side. Thinly slice the chicken breasts. Remove the corn kernels from the cobs using a knife.

Burritos

Spread the crème fraîche over the tortillas, season. Add the meat, corn, onions and avocado. Roll up the tortillas, garnish with coriander. Serve with the lime wedges.

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