Method:

1. For the cheese sauce:  In a saucepan over medium heat, melt the butter, then whisk in the flour until a smooth, lump-free paste is formed.
2. Slowly add the milk while whisking, then stir in the nutmeg and cayenne pepper. Once all the milk has been added, stir in 1 cup of the cheese and cook until fully melted. Cover with wax paper until ready to assemble the enchiladas.
3. In a separate pan over medium heat, add the diced tomatoes and heat through. Stir in the paprika and salt, then add the sweetcorn and black beans.
4. To assemble wraps, place tomato mixture in the centre of the wrap, followed by 2 - 3 pieces of chicken. Roll or fold and place in a deep enough baking dish. Cover with cheese sauce and the remainder of the grated cheese. Bake for 15 minutes in a preheated oven at 180°C. Serve with coriander and fresh avocado.