Cheesy Chicken Enchiladas

While the chicken is cooking, grate the carrot (unpeeled). Drain the sweetcorn. Thinly slice the red onion. Finely chop the garlic (or use a garlic press).

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 4-5 minutes. Add the corn and carrot and cook until tender, 3 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. Add the shredded chicken and 1/2 of the enchilada sauce to the frying pan. Add a splash of water if the filling looks dry. Season to taste with salt and pepper and stir to combine.

Drizzle a large baking dish with olive oil. Lay the mini flour wraps on a chopping board. Spoon the enchilada filling down the centre of a wrap. Roll the wrap up tightly and place, seam-side down, in the large baking dish. Repeat with the remaining wraps and filling. Pour over the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Bake until golden, 15 minutes.

While the enchiladas are baking, roughly chop the cucumber and tomato. In a medium bowl, combine the cucumber, tomato, vinegar and a drizzle of olive oil. Season with a pinch of salt and pepper and set aside. Roughly chop the coriander.