Make guac: In a bowl, combine 1 avocado, ¼ red onion (chopped finely), 1 small jalapeño (seeds removed, chopped finely), juice from ½ a lime, 1 tsp salt, and a dash of chopped parsley

Make corn: In a bowl, combine 1 cup corn, ¼ red onion (chopped finely), 1 small jalapeño (seeds removed, chopped finely), juice from ½ a lime, 1 tsp salt, and a dash of chopped parsley

Cook ground beef: Heat 1 tbsp extra virgin olive oil in a pan on medium-high heat, add 2 minced garlic cloves and ¼ red onion (chopped finely), stir until garlic browns and onion becomes translucent

Add 400g lean ground beef, break it apart with a spatula, season with 2 tsp garlic powder, 2 tsp paprika, 2 tsp oregano, 1 tsp salt, and 1 tsp chilli flakes

Stir until well combined, add ¼ cup shredded mozzarella, and continue cooking until all pink bits are gone

Make spicy mayo: In a bowl, combine ½ cup plain skyr, 1-2 tsp sriracha, 1 tsp paprika, 1 tsp salt, and juice from ¼ a lime

Assemble burrito: To a tortilla, add a handful of shredded mozzarella, half the cooked ground beef, some corn and avocado

Fold the bottom edge of the tortilla up over the fillings, tucking it slightly under them

Fold the left and right sides inward to cover the ends of the filling

Roll the burrito forward from the bottom until it becomes a tight cylinder

Place the burrito seam-side down in a pan for 30-60 seconds to lightly toast it

Flip the burrito and toast the other side and along the sides until golden-brown

Remove from heat and cut in half