Clean, dry, and cut the chicken breast fillet into smaller pieces.

Pour olive oil into a bowl and add a pinch of curry seasoning. Mix it together.

Place the meat pieces into the dish with the prepared marinade and coat them thoroughly.

Heat a dry, non-stick pan. After a moment, add the meat and cook for about 4-8 minutes (depending on the size of the pieces, ensuring the meat is not raw in the center), stirring occasionally. In the meantime, prepare the remaining ingredients.

Peel and crush the garlic using a garlic press or grate it using a fine grater. In a bowl, place the yogurt and the crushed garlic. Season with salt and pepper to taste. Mix thoroughly. Set it aside.

Wash and dry the lettuce. Wash the tomato, dry it, and cut it into small pieces. Wash the cucumber, peel it, and cut it into medium-sized cubes.

Warm the tortilla according to the instructions on the package. Spread half of the sauce on the warmed tortilla. Then, layer the lettuce, tomato, cucumber, meat, and drained corn kernels. Drizzle the remaining sauce over the top.

Wrap the tortilla and eat it immediately after preparation.