1. Heat the oven to 180°C and heat a griddle pan on the hob. Brush the mealies and chicken with sunflower oil. Brown the chicken on both sides, put it in a roasting pan; cook for 20 minutes or until cooked through. Turn griddle pan down to medium and fry the mealies for 10 – 12 minutes or until cooked.
2. For the dressing, mix olive oil, red-wine vinegar, honey, Worcester sauce and Dijon until smooth and combined.
3. Slice the chicken and slice the corn off the cob. Add both to a serving bowl with other ingredients in rows. Drizzle over dressing, warm the wraps and cut them in 4. Serve with cheese on side.