Chicken & elote-style corn wrap

Do something different for lunch with a wrap packed with spiced chicken, rice and sweetcorn. With two of your five-a-day, carbs and protein, it will fuel your afternoon

Ingredients

• 3 chicken breasts (around 550g), finely sliced
• 2 tsp Mexican-style, taco or fajita seasoning
• 2 tsp olive oil
• 8 large tortilla wraps
• 200 g frozen sweetcorn , defrosted
• 4 spring onions , sliced
• 1 lime , juiced
• 3 tbsp mayonnaise
• 0.5 tsp chilli powder
• 250 g pouch basmati and wild rice (or the same in cooked weight)
• 1 large ripe tomato , finely chopped
• handful of parsley , finely chopped

Steps

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.
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.
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.
4. Heat the tortilla wraps, then pile on the rice, sweetcorn and chicken.