For the Fiery Mexican Wrap, start by preparing the wrap filling:
To do this, cut the iceberg lettuce into fine strips. Halve the chili pepper, remove the seeds and chop finely. Remove the seeds from the tomatoes, peel the onion and cut both into small cubes. Drain beans and corn.
Mix all ingredients together with mayonnaise and sour cream and season with salt and pepper.
Fry the tortilla bottoms on both sides in a pan.
Spread the Mexican filling on top and roll up tightly.
For the yogurt dip, whisk the yogurt until smooth. Chop the chives into fine rings and stir into the yogurt.
Season the yogurt dip with lemon juice, salt and pepper and serve with the Fiery Mexican Wraps.