Hot-Honey Chicken & Charred Corn Salad Wraps

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 cups fresh corn kernels
• 2, chopped romaine hearts
• 4 large flour tortillas
• 1/3 cup mayonnaise
• 3 tbsp hot honey
• 1 tbsp apple cider vinegar
• 2 stalks, diced celery
• 3, sliced green onions
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. 1Pat the chicken dry and season both sides with smoked paprika, garlic powder, one teaspoon salt, and black pepper.
2. 2Heat olive oil in a large skillet over medium heat; cook the chicken six to seven minutes per side until the internal temperature reaches 165°F and the exterior is lightly golden; rest five minutes then dice into bite-size pieces.
3. 3In the same skillet over high heat, add the corn kernels and cook undisturbed three minutes until charred in places; season with salt and set aside to cool.
4. 4In a large bowl whisk mayonnaise, hot honey, apple cider vinegar, and the remaining salt until smooth and slightly loose.
5. 5Add the diced chicken, charred corn, diced celery, and sliced green onions to the dressing; fold gently until every piece is coated in the sweet-heat sauce.
6. 6Warm the tortillas for twenty seconds in a dry skillet or microwave so they become pliable and less likely to tear.
7. 7Divide the chopped romaine among the tortillas, then spoon the hot-honey chicken-corn salad down the center of each.
8. 8Roll tightly burrito-style, tucking the sides in as you go; wrap in parchment or foil for clean packing and refrigerate up to three days for ready-to-grab midday meals.