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How it's done
Combine the oil with all the other ingredients up to and including the pepper. Mix the chicken and sweetcorn with the marinade. Cover and marinate in the fridge for approx. 1 hr.
Wipe the marinade from the chicken and corn cobs, season with salt. With the lid down, grill the chicken and corn cobs over/on a medium heat (approx. 200°C) for approx. 10 mins. on all sides.
Grill the tortillas for approx. 1 min. on each side. Thinly slice the chicken breasts. Remove the corn kernels from the cobs using a knife.
Spread the crème fraîche over the tortillas, season. Add the meat, corn, onions and avocado. Roll up the tortillas, garnish with coriander. Serve with the lime wedges.
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