Family Sizzling Chicken Burritos

Heat half the olive oil in a large frying pan over a medium-high heat. Add the corn kernels, red onion and tomato and cook for 3 minutes or until soft. Add half of the smoked paprika and cook for a further 2 minutes, or until fragrant. Season with salt, pepper and the juice from half the lime wedges. Set aside.

Wrap the classic tortilla wraps loosely in foil and heat in the oven for 5-7 minutes, or until warm. Alternatively, you can place them uncovered on a plate and heat them in the microwave.

In a medium bowl, combing the chicken thigh strips, remaining olive oil and the remaining smoked paprika.

Heat the same frying pan from step 1 over a medium-high heat. Add the chicken thigh strips in two batches, frying for 3-4 minutes or until golden and cooked through. Remove from the pan.