Chicken and Avocado Tortillas
Combine a 125g can of drained corn kernels, 400g of diced Roma tomatoes, 1 small fresh green chilli, chopped and deseeded and 2 tablespoons of coarsely chopped coriander in large bowl.
Heat a medium non-stick frying pan over high heat. Add 4 burrito wraps, one at a time and cook for 1 minute each side or until golden brown. Transfer to a plate and cover with foil to keep warm.
Spread wraps with ½ small ripe avocado, mashed. Divide chicken evenly among wraps and top with the corn salsa.
Recipe courtesy of Taste.