date:May 14, 2015
While the chicken is cooking, make the salad. Tip the sweetcorn into a bowl then finely chop the pepper (removing the seeds) and add to the bowl. Finely slice the spring onions then add to the bowl along with a squeeze of lemon juice. Season to taste with salt and pepper.
Shred the chicken from the bone and then wrap in tortilla wraps with the salad.