Heat a large frying pan over medium-high heat and dry-fry the sweetcorn until beginning to char, around 4-5 mins. Tip into a bowl and mix in the spring onions, lime juice, mayo and chilli powder with a good pinch of salt and pepper. Stir well to coat the corn. Set aside.

Cook the rice following pack instructions, then combine with the tomato, parsley and a good pinch of salt and a grinding of black pepper.

Coat the chicken in the Mexican-style seasoning, then heat the oil in a large frying pan over a medium heat and cook the chicken until cooked through. Set aside.

Heat the tortilla wraps, then pile on the rice, sweetcorn and chicken.