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INGREDIENTS For the corn tortillas: • sweet corn (canned or frozen, well drained) - 1 cup (165 g) • shredded mozzarella or Mexican blend - ½ cup (80 g) • salt - to taste • black pepper - to taste For the chicken filling: • cooked shredded chicken - 6-7 oz (170-200 g) • cream cheese (or light) - 2 tbsp • tomato - ½-1 medium, sliced • lettuce - ½ cup, chopped • red onion - a few thin slices (optional) Optional add-ins: • avocado or guacamole • chipotle mayo or buffalo sauce • pepper jack cheese • turkey bacon bits • hot honey drizzle • fresh cilantro or green onions ■ HOW TO COOK: 1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. 2. Divide the corn into 2 thin flat circles, pressing gently to form tortilla shapes. Season lightly with salt and pepper. 3. Sprinkle shredded cheese evenly over each corn tortilla. 4. Bake for 15-18 minutes, until golden and crispy. Air fryer option: 375°F (190°C) for 10-12 minutes. 5. Let cool for 2-3 minutes to crisp up. 6. Spread cream cheese on one half of each tortilla. 7. Top with shredded chicken, tomato, lettuce, and red onion. Add optional toppings if using. 8. Fold in half, press gently, and serve warm. ■ INFO (approx.): Prep: 10 min Cook: 20 min Serves: 2 (2 tortillas) ~390-420 kcal | 32-35 g protein (per serving)

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INGREDIENTS For the corn tortillas: • sweet corn (canned or frozen, well drained) - 1 cup (165 g) • shredded mozzarel...

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