by Farzana Kumandan @sprinklesandspicect

Ingredients 

2 tablespoons butter
6 chicken fillets cubed
½ cup frozen corn
1 tablespoon Portuguese spice
½ cup water
¾ cup mayo
½ cup mild, medium or hot peri sauce

Method

Braise the chicken fillets, corn and spice in the butter until golden brown.
Once browned, add the water and simmer until the chicken has cooked, water has reduced and its cooked completely dry.
Add in the sauce and mayo.
Simmer for 2 minutes until sauce has thickened.

Fill the tortillas, roll them up and place them packed tightly next to each other in a rectangle Pyrex dish.

Generously sprinkle with cheese. (I added some crumbled feta, bits of pepperdew and jalapenos for colour)

Grill on 200 degrees for 5-10 minutes until the cheese bubbles and is grilled to perfection