Directions
1. Preheat the barbecue to medium-high power.
2. Brush chicken breasts with barbecue sauce.
3. On the hot and oiled BBQ grill, place the chicken breasts. Close the lid and cook for 15 to 18 minutes, turning the breasts occasionally, until the inside of the chicken flesh has lost its pinkish hue.
4. Remove the breasts from the barbecue and let cool. Mince the chicken.
5. Brush the corn cobs with oilve oil.
6. Place the ears of corn on the hot barbecue grill. Close the lid and grill for 10 to 12 minutes, turning over a few times.
7. Using a knife, slice the kernels off the corn cobs.
8. Garnish the leaves with the chicken, corn, red onion and water chestnuts. Top with ranch sauce. Roll lettuce leaves.
