Farmers Market Tomato-Corn Wraps With Chicken

Yield: 4 servings

Preparation time: 15 minutes

Cooking time: 12 minutes

* 2 ears corn

* 4 skinless, boneless chicken breast halves

* 1/2 teaspoon salt or to taste

* Freshly ground pepper

* 3 green onions, coarsely chopped

* Juice of 1 lime

* 1 small jalapeño, stemmed, coarsely chopped

* 1 tablespoon extra-virgin olive oil

* 1/2 teaspoon cumin

* 2 tomatoes, diced, or 12 cherry tomatoes, halved

* 2 tablespoons chopped cilantro

* 4 whole-wheat flour tortillas or flatbreads

Heat grill or broiler. Place ears of corn in the microwave; cook on high about 2 minutes; let cool. Remove husks. Cut off kernels; set aside.

Meanwhile, season chicken with 1/4 teaspoon of the salt and pepper to taste. Grill or broil, turning once, until cooked through, about 10 minutes.

For salsa, combine the green onions, lime juice, jalapeño, oil, cumin, remaining 1/4 teaspoon of the salt and pepper to taste in food processor or blender; pulse until finely chopped. Place contents in bowl; stir in the tomatoes, cilantro and reserved corn.

Coarsely chop or shred chicken; divide among the flatbreads. Top with salsa; roll up flatbreads.

Nutrition information per serving:

361 calories, 30 percent of calories from fat, 13 g fat, 3 g saturated fat, 82 mg cholesterol, 32 g carbohydrates, 35 g protein, 537 mg sodium, 4 g fiber.