Hot-Honey Chicken Salad Wraps with Charred Corn

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 495 cal
• 38g protein
• 42g carbs
• 18g fat
• 5g fiber

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Ingredients

• 1.25 lb boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1.5 tsp kosher salt
• 2 cups fresh corn kernels
• 1/3 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 3 tbsp hot honey
• 2, diced celery stalks
• 1, diced red bell pepper
• 3 tbsp chopped fresh chives
• 4 large flour tortillas
• 8 butter lettuce leaves
• 1 lime

Instructions

1. 1Pat the chicken dry and rub it all over with olive oil, smoked paprika, garlic powder, and salt so the seasoning coats every surface.
2. 2Heat a grill pan or heavy skillet over medium-high heat until it smokes lightly, then add the chicken and cook undisturbed until deep golden grill marks form, about 5 to 6 minutes.
3. 3Flip the chicken and continue cooking until the internal temperature reaches 165°F and juices run clear, another 5 to 7 minutes depending on thickness; transfer to a cutting board to rest.
4. 4In the same hot pan, add the fresh corn kernels and cook without stirring for 2 minutes so they blister and char, then toss and cook 2 minutes more until smoky and bright.
5. 5Dice the rested chicken into bite-size cubes and place them in a large mixing bowl along with the charred corn.
6. 6Whisk the mayonnaise, Greek yogurt, hot honey, and a squeeze of lime juice until smooth and slightly spicy-sweet, then pour over the chicken and corn.
7. 7Fold in the diced celery, red bell pepper, and chives until every piece is coated and the salad looks creamy but still chunky.
8. 8Warm the tortillas briefly in a dry skillet or microwave so they become pliable, then lay two butter lettuce leaves down the center of each.
9. 9Spoon the hot-honey chicken salad onto the lettuce, roll the wraps tightly, tucking the sides as you go, and slice in half on the bias for easy lunch packing or immediate eating.