Creamy Chicken and Corn Burritos

1 1/4 cups loosely packed fresh coriander leaves
310g canned corn kernels, rinsed, drained
3 cups shredded cooked chicken
2 cups grated cheese
1 cup (240g) light sour cream
1 clove garlic, crushed
1/2 teaspoon cayenne pepper
8 x 20cm flour tortillas


Preheat oven to 200C. Oil a large ovenproof dish.

Coarsely chop 1/4 cup of the coriander. Combine chopped coriander, corn, chicken, 1 cup of the cheese, sour cream, garlic and cayenne pepper in a medium bowl and season.

To make burritos, divide chicken mixture on the centre of the tortillas; fold in each side to enclose the filling and roll up. Place burritos in dish and sprinkle with remaining cheese.

Bake uncovered, for 25 minutes or until browned lightly.

Sprinkle with remaining coriander and serve.

Note: These are quite spicy you may want to try half the cayenne pepper especially for children.