Fiesta Chicken Strips & Black Bean Burrito

• Heat a large frying pan over high heat.
• Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside.

TIP: Cover the pan with a lid if the kernels are “popping” out.

• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook black beans and chicken breast strips, gently breaking apart, until heated through, 1-2 minutes.
• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. Add Mexican Fiesta spice blend and cook until fragrant and combined, 1-2 minutes.

TIP: Add a splash of water if the chicken looks dry!

• Meanwhile, to the bowl with charred corn, add tomato, spring onion, a generous squeeze of lime juice and a drizzle of olive oil.
• Toss to combine and season to taste with salt and pepper.

• Microwave large wraps on a microwave-safe plate in 10 second bursts until warmed through.
• Spread wraps with smokey aioli, then fill with pulled pork, pico de gallo and shredded Cheddar cheese.
• Fold bottom of wrap over filling, then fold in the sides. Roll tightly from the bottom to form the burrito.
• Heat burrito in a sandwich press for 2-3 minutes, until golden brown and cheese has melted.