Summer Chicken Wraps - cooking recipe

Ingredients

3 boneless skinless chicken breasts
Marinade
1 jalapeno (roughly chopped)
2 garlic cloves
1/2 cup cilantro leaf
1/4 cup lime juice
1/4 cup olive oil
1/2 teaspoon salt 1/2 t. pepper
3 ears corn
1/2 cup scallion (chopped)
2 tablespoons butter
3 oz.container Greek yogurt
2 tablespoons chopped chives
1/4 cup lime juice
1 garlic clove, minced
salt & pepper
1 avocado
shredded mexican cheese (no seasoning)
tortilla

Preparation

Throw all the marinade ingredients in a lg. ziploc bag.
Add the chicken and rub it around. Place in the fridge for about 2 hours.
Grill chicken. After it is done, let sit for about 5 minutes, then chop.
Boil 3 ears of corn for 20 minutes.
While the corn is cooking make the sauce. Mix the yogurt, chives, lime juice, garlic, salt and pepper. Put in the fridge.
Slice an avocado.
When the corn is done, cut off the cob and mix with, scallions, butter, salt and pepper.
Fry tortillas on each side in a large skillet until lightly browned.
Assemble: tortilla, avocado slice, chicken, corn, cheese and yogurt sauce.