Tomatoes and corn pair up in an easy wrap

TOMATO-CORN WRAPS WITH CHICKEN

Grill 2 ears unshucked corn over medium heat until done, 30 minutes. Remove husks; cut kernels from cobs. Meanwhile, season 4 skinless, boneless chicken breast halves with salt and pepper. Grill, turning once, until cooked through, about 10 minutes. In a large bowl, add 3 green onions, coarsely chopped; 2 tomatoes, diced; the juice of 1 lime; 1 small jalapeno, seeded, finely chopped; 2 tablespoons chopped cilantro; 1 tablespoon olive oil; 1/2 teaspoon cumin; the reserved corn; and salt to taste; stir to combine. Slice or shred the chicken; divide among 4 flatbreads. Top with salsa; roll flatbreads into wraps. Makes: 4 servings

Recipe by Renee Enna

DRINK THIS

By sommelier Aaron McManus of Oriole, as told to Michael Austin:

2014 Lagar de Cervera Albarino, Rias Baixas, Spain: This wine shows aromas of green apple, peach and fresh herbs. On the palate, there is more citrus, with lemon and grapefruit, but also some apricot and tropical fruit. The green flavors will match the green onion and herbs.

2011 Soter Vineyards North Valley Chardonnay Reserve, Willamette Valley, Oregon: A nose of pear, pineapple, stone fruit, lemon curd, baking spices and smoky characteristics, and lively palate, with tart citrus giving way to tropical fruit and finishing with minerality and some oak. That oak will complement the chicken, while the spice component will play against the spice in the dish.

2013 Ciro Picariello Fiano di Avellino, Campania, Italy: This wine shows vibrancy and freshness: lovely lemon, yellow apple, nectarine, white flower, sage, mint, a nutty component and stony aromas. The wine’s citrus will complement the lime in the dish, and the nutty flavors will enhance the dish’s spice.