This is the perfect dish, sliced in wedges like a pizza, and served with guacamole and sour cream. I used chicken breast for this recipe but any part of the chicken is fine. The chicken is first rubbed with a fragrant spice mix, then grilled, sliced and stuffed in the tortilla, with heaps of cheddar cheese and grilled corn salad.

For the chicken

• 500 grams (approx.) chicken breast
• 1 tsp parica
• ½ tsp chilli powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp cumin
• 2 tsp sea salt (or 1 tsp table salt)
• ½ tsp black pepper

For the corn salad

• 3 corn on the cob (or 2 cups frozen corn kernels)
• 1 Tbs olive oil
• 2 Tbs lemon juice
• 1 tsp dried oregano

To serve

• 2 cup grated cheddar cheese
• 8 large tortillas
• guacamole
• sour cream

Method

Slice the chicken fillets in half, so that you are left with two thinner fillets. In a small bowl, mix the paprika, chilli, garlic, onion powder, cumin, salt and pepper. Rub the spice mix on the fillets, massaging the chicken well with your hands (wear plastic gloves if you wish).

Grill the corn on all sides, for 10-15 minutes, over medium heat, until cooked and nicely charred. Leave them to cool.

Grill the chicken, 5-6 minutes per side, over medium heat. Check for doneness. Chicken should be juicy but not pink. Let chicken stand for 10 minutes, loosely covered with foil.

Using a knife, take kernels off the corn and put in a bowl. Dress with the olive oil, lemon juice, oregano, salt and pepper. Mix well.

Slice the chicken in strips. Lay the tortillas flat on the kitchen table. Spread half tortilla with the chicken strips, 1-2 tablespoons corn salad and top with a generous amount of cheddar cheese. Fold tortilla over, to cover the cheese. Repeat until all tortillas are filled and folded. Grill over medium heat, turning once until tortillas are toasted and cheese has melted. Serve with guacamole and sour cream.