Boneless chicken breast, grilled
Flour tortillas
Vegetable oil
Fresh cilante

RELISH:

1 1/2 c. cooked corn
1 red pepper, finely chopped
1 yellow pepper, finely chopped
1 sm. red onion, finely chopped
1 jalapeno pepper, finely chopped
2 tbsp. vegetable oil
3 tbsp. vinegar
1 1/2 tbsp. minced parsley
Salt & pepper to taste

Combine relish ingredients and refrigerate overnight. Brush both sides of tortillas with oil. Grill or broil until golden brown and cut in half. Place a few slices of chicken and 2 tablespoons relish on each half. Roll into a cone. Garnish with cilante and relish.