Drain the sweetcorn and toast it in a hot pan until slightly charred and golden.
In a bowl, mix together the mayo, Greek yogurt, crumbled feta, lime zest, the juice of half the lime, crushed garlic, chipotle paste, cayenne pepper, salt, and black pepper.
Add the charred sweetcorn and chopped coriander to the bowl, stirring everything together to combine.
Assemble the wrap by spreading most of a portion of the filling on one side of a tortilla wrap, and about a tablespoon on the opposite side.
Fold the sides of the tortilla inward, then fold the bottom over to form a tight pocket.
Grill the wrap in a hot pan on both sides until toasted, crispy, and warmed through.
Cook it hands-free.
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