Name: Chicken & elote-style corn wrap
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 3 chicken breasts (around 550g), finely sliced; 2 tsp Mexican-style, taco or fajita seasoning; 2 tsp olive oil; 8 large tortilla wraps; 200g frozen sweetcorn defrosted; 4 spring onions sliced; 1 lime juiced; 3 tbsp mayonnaise; ½ tsp chilli powder; 250g pouch basmati and wild rice (or the same in cooked weight); 1 large ripe tomato finely chopped; handful of parsley finely chopped

3 chicken breasts
(around 550g), finely sliced
2 tsp Mexican-style, taco or fajita seasoning
2 tsp olive oil
8 large tortilla wraps

For the elote-style sweetcorn

200g frozen sweetcorn
defrosted
4 spring onions
sliced
1 lime
juiced
3 tbsp mayonnaise
½ tsp chilli powder

For the rice

250g pouch basmati and wild rice
(or the same in cooked weight)
1 large ripe tomato
finely chopped
handful of parsley
finely chopped

Method

step 1
Heat a large frying pan over medium-high heat and dry-fry the sweetcorn until beginning to char, around 4-5 mins. Tip into a bowl and mix in the spring onions, lime juice, mayo and chilli powder with a good pinch of salt and pepper. Stir well to coat the corn. Set aside.
step 2
Cook the rice following pack instructions, then combine with the tomato, parsley and a good pinch of salt and a grinding of black pepper.
step 3
Coat the chicken in the Mexican-style seasoning, then heat the oil in a large frying pan over a medium heat and cook the chicken until cooked through. Set aside.
step 4
Heat the tortilla wraps, then pile on the rice, sweetcorn and chicken.