Fresh corn and chicken tortillas

Instructions

1 Place corn in a pan of boiling water and cook over high heat for 5 minutes or until tender. Drain. Set aside to cool.

2 Meanwhile, place chicken in a sealable plastic bag. Add Mexican seasoning and freshly ground black pepper. Close bag and gently shake to evenly coat.

3 Lightly spray a large non-stick frying pan or chargrill pan with olive oil and heat over high heat. Add chicken and cook for 2–3 minutes each side or until golden and cooked through.

4 Cut kernels from corn and place in a mixing bowl. Add onion, tomato and coriander. Season well, mixing to combine.

5 Divide tortillas among four serving plates. Top with corn mixture, chicken and a dollop of yoghurt. Sprinkle over extra Mexican seasoning and serve with lime wedges on the side.