Ingredients

250g plain flour, plus extra for dusting

2 tbsp rapeseed oil

2 tbsp taco or fajita seasoning

5-6 skinless chicken breasts, sliced

¼ red cabbage, finely shredded

3 limes (1 juiced, 2 cut into wedges)

Small bunch of coriander, chopped

4 sweetcorn cobs, kernels sliced off (or 400g frozen sweetcorn)

400g can black beans, drained and rinsed

2 garlic cloves, crushed

4 tbsp fat-free yogurt, to serve

Chilli sauce, to serve

Instructions

Step 1: Combine the flour with half the oil and a small pinch of salt in a bowl. Pour over 125-150ml warm water and bring together into a soft dough using your hands. Divide into six equal pieces, then cut four pieces in half to get eight small pieces and two large ones. Roll all pieces out on a floured surface as thin as possible.

Step 2: Heat a dry frying pan over medium-high heat. Cook each tortilla (small and large) for 2-3 minutes per side until golden and toasted. Let the large tortillas cool, cover and set aside for later use. Keep the small tortillas warm wrapped in foil.

Step 3: Sprinkle taco seasoning over the sliced chicken in a bowl and toss to coat evenly. In another bowl, toss the shredded cabbage with lime juice, half the coriander, and a pinch of salt to pickle.

Step 4: Heat two frying pans over high heat. Divide the remaining oil between them. Cook the sweetcorn with a pinch of salt until sizzling and turning golden, leaving it undisturbed occasionally to char slightly.

Step 5: While sweetcorn chars, fry the chicken in the larger pan until cooked through and golden, working in batches if needed.

Step 6: Add black beans and crushed garlic to the sweetcorn pan and stir to warm through. Squeeze over juice from two lime wedges.

Step 7: Reserve two spoonfuls each of chicken (about one breast) and sweetcorn mix for lunchboxes. Serve the rest in bowls alongside the pickled cabbage, yogurt, lime wedges, remaining coriander, chilli sauce, and warm tortillas for everyone to assemble their own tacos.

Tips & Variations

For quick tacos, use shop-bought tortillas and skip making your own.

Make your own taco seasoning by combining 1 tsp each of ground cumin, paprika, dried oregano, and garlic granules with black pepper and chilli flakes. Store in an airtight container for up to three months.

Leftover chicken & sweetcorn wraps are great for lunch: dollop yogurt on large tortillas, pile on leftovers with any extra veggies, roll up tightly, wrap in foil, and chill.

FAQs

Can I use frozen sweetcorn instead of fresh?

Yes, frozen sweetcorn works well if fresh is not available. Make sure to thaw it before cooking and pat dry to avoid excess moisture.

How can I make this recipe vegetarian?

Replace the chicken with grilled or roasted vegetables like bell peppers and mushrooms, or use plant-based protein such as seasoned tofu or tempeh. The rest of the recipe can remain the same.