Chicken and Elote‑Style Corn Wrap

• chicken breasts↗3

  (about 550g), thinly sliced

• Mexican, taco or fajita seasoning2 tsp tsp
• olive oil↗2 tsp tsp
• large tortillas↗8 large

  8

• frozen corn200g g

  thawed

• green onions↗4

  sliced

• lime↗1

  juice

• mayonnaise↗3 tbsp tbsp
• chili powder↗½ tsp tsp
• basmati and wild rice↗250g pouch g

  (or same amount of cooked rice)

• ripe tomato↗1 large

  thinly sliced

• parsley↗handful of

  finely chopped

Step-by-step instructions

1. 1

   Heat a large skillet over medium‑high heat and dry‑roast the corn until it begins to brown, about 4‑5 minutes. Transfer to a bowl and combine with green onions, lime juice, mayonnaise and chili powder, adding a generous pinch of salt and pepper. Mix well so the corn is coated. Set aside.

2. 2

   Cook the rice according to the package instructions, then stir in the tomato, parsley, a generous pinch of salt and finely ground black pepper.

3. 3

   Season the chicken with Mexican seasoning, then heat the oil in a large skillet over medium heat and cook the chicken until done. Set aside.

4. 4

   Warm the tortillas, then layer rice, corn and chicken on them.