Grilled Corn & Pepper Wraps

Serves 4 · 25 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 14g protein
• 48g carbs
• 22g fat
• 10g fiber

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Ingredients

• 4 fresh corn ears
• 3 medium bell peppers (red, yellow, orange)
• 1 poblano pepper
• 2 ripe avocado
• 1/2 cup fresh basil leaves
• 2 lime
• 1 garlic clove
• 1/2 cup plain Greek yogurt
• 4 large flour tortillas
• 1/2 cup crumbled cotija or feta cheese
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and lightly oil the grates so the vegetables release cleanly.
2. 2Husk the corn and brush the ears and whole peppers lightly with olive oil; season everything with salt, pepper, and chili powder.
3. 3Grill the corn, turning every two to three minutes, until kernels are charred in spots and tender, ten to twelve minutes total.
4. 4Place the bell and poblano peppers on the grill and cook, turning occasionally, until skins are blistered and blackened in places, eight to ten minutes; transfer to a bowl and cover to steam.
5. 5When cool enough to handle, slip the skins from the peppers, remove stems and seeds, and slice the flesh into thin strips.
6. 6Stand each ear of corn upright in a wide bowl and slice the kernels off in long downward strokes so they stay in neat rows.
7. 7Mash the avocados with the juice of one lime, minced garlic, salt, and half the torn basil until creamy but still slightly chunky.
8. 8Warm the tortillas on the grill for twenty to thirty seconds per side until pliable and lightly marked.
9. 9Spread a generous swipe of the avocado mash down the center of each tortilla, then pile on grilled corn, pepper strips, remaining basil, and crumbled cheese.
10. 10Squeeze the second lime over the filling, roll the wraps tightly, tucking in the sides, and slice each on the diagonal; serve immediately or wrap in parchment for easy sharing.