Ingredients

• 12 chicken drumsticks
• 1 tbsp paprika
• 1 tbsp ground cumin
• 4 garlic cloves
• 1 tbsp vegetable oil
• 6 large tortilla wraps
• approx 200g tin sweetcorn
• rinsed and drained
• 1 red pepper
• 2 spring onions
• half a lemon
• juice only
• salt and pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Tip the chicken into a large roasting tray and sprinkle over the spices. Lightly crush the garlic
• leaving the skins on
• and add to the tray with the chicken. Drizzle with the oil and season with salt and pepper. Roast for 30 minutes
• turning halfway through cooking
• until the chicken is lightly charred on the outside and perfectly cooked inside.
• While the chicken is cooking
• make the salad. Tip the sweetcorn into a bowl then finely chop the pepper (removing the seeds) and add to the bowl. Finely slice the spring onions then add to the bowl along with a squeeze of lemon juice. Season to taste with salt and pepper.
• Shred the chicken from the bone and then wrap in tortilla wraps with the salad.