Preheat the oven to 150°C/350°F/gas 4. Peel and finely slice the red onion. Deseed and finely slice the red pepper and finely slice the chicken breast. Transfer everything to a large bowl, then wash your hands, board and knife.
Add the paprika and cumin to the bowl along with a small pinch of sea salt and black pepper and 1 teaspoon of olive oil. Mix well until everything is well coated.
To make the corn salsa, char the corn in a dry non-stick frying pan over a high heat for 8 to 10 minutes, turning regularly. Remove and leave to cool before carefully slicing the kernels off the husk (ask an adult to help you with this bit). Place the kernels in a bowl, finely slice and add the spring onions, red chilli and coriander. Squeeze over the lime juice, mix well and season with a little black pepper.
Wrap the tortillas in foil and place in the oven to warm through. Shred the lettuce, grate the cheese and pick the coriander leaves.
Place a large non-stick frying pan on a high heat. Once it’s very hot, carefully place the chicken and vegetables into the pan and cook for 3 to 5 minutes, until the chicken is cooked through and the peppers and onion have softened, stirring continuously. (You may need to do this in batches.)
Carefully remove the tortillas from the oven (ask an adult to help you with this) and divide between the serving plates. Load up the warm tortillas with the chicken mixture and your choice of toppings, and tuck in right away!
