Tex-Mex Chicken Wraps

Finely chop the garlic (or use a garlic press). Thinly slice the brown onion. Thinly slice the red capsicum. Roughly chop the tomato. Finely chop the cucumber. Roughly chop the coriander. Cut the lime into wedges.

In a medium bowl, add the tomato, cucumber, coriander and a squeeze of lime juice. Drizzle with olive oil and season to taste with salt and pepper. Toss to combine.

Slice the kernels off the corn cob. TIP: Do this in a large bowl to prevent the kernels from going everywhere! Heat a medium frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are jumping out.

Return the frying pan to a high heat with a drizzle of olive oil. Add 1/2 the chicken strips and cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Set aside and repeat with remaining batch. Heat the classic wraps in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through