Keep the holiday vibe

1 cup fresh coriander leaves

Put 2 tablespoons of the olive oil in a large, strong sealable plastic bag. Add the chilli oil, 11⁄ teaspoons paprika and cumin and squash the bag to mix well.

Add the sliced chicken breasts, seal the bag then use a rolling pin to bang the chicken breasts to flatten them a little, while making sure they are well coated. Leave to marinate in the fridge for at least 2 hours and up to over night.

Whisk the mayonnaise, sour cream and siracha together and store covered in the fridge until ready to serve.

Bring a large pot of water to boil and cook the corn for 8-10 minutes then drain well.

Once cooled slightly brush the corn cobs with the remaining olive oil and grill on a hot plate for a few minutes on each side to add a slightly smoky barbecue flavour.

Cool, then slice the kernels from the cobs and mix together with the capsicum, chopped coriander and 2 tablespoons of the siracha mayo. Refrigerate the corn until serving.

Mix the chopped tomatoes with the lime juice and zest, chilli flakes, caster sugar and spring onions.

Preheat the oven to 180 degrees Celsius.

Heat a barbecue grill plate and cook the chicken for 2-3 minutes on each side until cooked through. While the chicken is cooking wrap the tortillas in tinfoil and heat in the oven (or on the barbecue).

To serve, layer each wrap with mayo, corn, avocado, tomato salsa and garnish with coriander.