Chicken Avocado Wraps

Adapted from "Table Tucker" by Penina Peterson

Ingredients:

2 chicken fillets, sliced into strips
1 tablespoon olive oil
400g can corn kernels
400g can diced tomatoes
1 red chilli, seeds removed, finely chopped
1 yellow capsicum, cut into strips
8 tortilla wraps
2 handfuls salad leaves
1 large avocado, cut in chunks
2 tsp parmesan, grated
1 cup grated cheddar cheese

Method:

Heat the oil in a frypan, add chicken and cook until nicely coloured.

Add the chilli and the capsicum, cook for around 5 minutes until capsicum starts to soften.

Add the corn and the tomatoes and simmer for around 10 minutes.

Meanwhile, heat the tortilla wraps according to the packet instructions and arrange the remaining ingredients on a nice platter.

To assemble, take a tortilla wrap, add some salad leaves, then the chicken mix.  Top with some parmesan or cheddar cheese and some avocado.  Roll up and enjoy.

Makes 8 tasty wraps - enough for 4 people.