Grilled chicken tortilla

Rub 150g lean chicken breast fillet (fat trimmed) with 1 tsp Mexican spice mix and 1 tsp olive oil. Cook on a hot chargrill pan over medium heat for 5-6 minutes each side or until cooked through. Rest then thickly slice. Arrange over 1 lite Mission wrap (warmed) with ½ Lebanese cucumber (finely chopped), 1 tomato (finely chopped), 125g can red kidney beans (drained, rinsed), 2 tbs 99% fat-free plain yoghurt and fresh coriander sprigs. Roll to enclose filling. Have with 1 corn cob (chargrilled).