Servings: 4

2 ears unshucked corn

4 skinless, boneless chicken breast halves

salt and pepper

3 green onions, coarsely chopped

2 tomatoes, diced

Juice of 1 lime

1 small jalapeno, seeded, finely chopped

2 tablespoons chopped cilantro

1 tablespoon olive oil

½ teaspoon cumin

4 flatbreads

Grill unshucked corn over medium heat until done, 30 minutes. Remove husks; cut kernels from cobs and set aside.

Meanwhile, season chicken breast halves with salt and pepper. Grill, turning once, until cooked through, about 10 minutes.

In a large bowl, add green onions, tomatoes, lime juice, jalapeno, cilantro, olive oil, cumin and the reserved corn. Add salt to taste. Stir to combine.

Slice or shred the chicken; divide among flatbreads. Top with the fresh salsa. Roll flatbreads into wraps.

Recipe by Renee Enna