• 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 (cook in batches if your pan is getting crowded). In the last minute of cook time, add Mexican fiesta spice blend, turning chicken to coat.

TIP: Chicken is cooked through when it is 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 second medium bowl, combine shredded cabbage mix with a drizzle of olive oil and white wine vinegar. Season to taste.

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