The vivid colours and bright flavours of Mexican cuisine are so wonderfully inspiring to me and make a lot of sense in the Aussie kitchen. I've loaded up these tortillas with smoky chicken, a little sweetness from corn and a fruity sharpness from fresh summer peach. I always add a squeeze of lime and I don't think there's such a thing as too much coriander.
Cut chicken in half horizontally to yield 2 thinner pieces. Place in a bowl with Subtly Smoky Chipotle and 2 teaspoons oil and season with salt and pepper. Toss to coat and set aside.
Remove husks from corn and discard. Place corn flat on a board and use a sharp knife to remove kernels. Heat 1 teaspoon oil in a frypan over medium-high heat. Add corn and a pinch of salt and cook, stirring, for 2–3 minutes or until golden and lightly charred. Remove from pan and place in a large bowl.
Wipe out pan and return to medium heat. Add chicken and cook, turning, for 7–8 minutes or until cooked through. Set aside to rest for 5 minutes.
Finely chop peach and add to the bowl with corn. Rinse and dry coriander, pick leaves from their stems and set aside. Finely chop stems. Add coriander stems to corn and crumble over feta. Squeeze over juice from ½ the lime and season well with salt and pepper. Toss well to combine.
Toast tortillas in a clean frypan for 30 seconds each side. Wrap in a clean tea towel to keep warm.
Thinly slice lettuce. Slice chicken. Cut remaining lime into wedges. Top tortillas with lettuce, chicken, peach salsa and coriander leaves. Serve with lime wedges.