Roast Chicken, Jalapeños and Black-Bean Tortilla Wrap

• 4 x Helga’s Corn Tortillas  

• 2 x chicken breasts (500g) 

• 2 tbsp Mexican spice mix 

• 1 tbsp Olive oil 

• 2 vine ripened tomatoes (200g) diced 

• 1 tin Black beans(400g), strained and rinsed 

• 1 cob of corn 

• 1/2 cup coriander leaves 

• 1/2 small red onion, diced 

• 12 pickled jalapeno slices 

• 1 cup guacamole (250g) 

• 1 lime cut into wedges  

• Pepper and salt to taste  

1.  Cover the chicken in the spice mix. On a medium heat, add the olive oil then pan fry the chicken about 5 minutes each side then a further 3 minutes each side, or until just cooked through. Wrap in foil to rest for 10 minutes             

2.  Tear the chicken breasts into bite size pieces, then set aside 

3.  Toast the wraps for two minutes each side in a clean frypan on a medium to high heat. 

4.  Arrange the rest of the fillings evenly over the 4 wraps 

5.  Top with chicken pieces and guacamole 

6. Fold up the bottom and then roll the wrap 

7.  Serve with fresh lime