Combine the fajita spices together. Heat the olive oil in a frying pan and add the red onion. Fry for 1 minute, add the spice mix, and stir in the chicken pieces. Cook the chicken, turning frequently to avoid burning, for approx. 5 to 10 minutes until the chicken is evenly cooked through and tender.
Combine all salsa ingredients in a bowl and mix gently but thoroughly. Preheat the oven to warming temperature.
Place the sweetcorn cobs in a microwaveable dish with 4 tbsp. of water, and microwave on full power for approx. 6 minutes. Remove the cobs, drain any extra water, and serve topped with salt, pepper, fresh parsley and butter.
Place the tortilla wraps in foil and into the oven for 5 minutes to warm through.
Spread the cooked chicken, grated cheese, red pepper strips and rocket leaves evenly amongst the 4 tortilla wraps, top with salsa, wrap and serve with the sweetcorn cobs.