- 6 tortillas, warmed in a dry pan
- 2 avocadoes, skinned and sliced
- 2 tablespoons lime juice
- 250 g Lemon and Black Pepper Chicken Fillets
- 2 cobs corn, roasted and kernels sliced off husk
- 1 mango, peeled and sliced
- 1 red pepper, sliced
- 2 teaspoons chilli
- 2 handfuls coriander, washed
- 4 tablespoons mango chutney
- Freshly ground black pepper
Lightly toss avocado, lime juice, chicken fillets, corn kernels, mango, red pepper, chilli, coriander and mango chutney. Season with salt and black pepper.
Divide into 6 portions.
Fold the tortilla in four and scoop filling into pocket.