• Cut corn cob in half.
• Slice avocado in half, scoop out flesh and thinly slice.  

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken breast strips until browned and cooked through, turning 
occasionally, 6-8 minutes. 
• SPICY! This spice blend is hot! Add less if you're sensitive to heat. In the last 
minute of cook time, add Mexican Fiesta spice blend, turning chicken 
to coat.

TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, transfer corn to a large microwave-safe plate. Cover with a damp 
paper towel. Microwave corn on high until tender, 4-5 minutes.
• Drain any excess liquid, then add the butter and season with salt and 
pepper. Cover to keep warm.
• In a medium bowl, combine shredded cabbage mix with a drizzle of olive 
oil and white wine vinegar. Season to taste with salt and pepper. 

• Toast or grill pita bread to your liking.
• Fill pita bread with some sour cream, avocado, slaw and chicken.
• Drizzle with mild chipotle sauce and tear over coriander. 
• Serve with buttered corn and any remaining avocado and slaw. Enjoy!