Preheat the oven to 180C (160C fan forced), sprinkle and rub the salt and pepper on all sides of the chicken,
Add the wine.
Cover with foil and roast until the chicken reaches an internal temperature of 80C.
Set aside and let cool.
Meanwhile, Make the Salsa:
Grab the coriander bunch and add the leafy bunch to the blender, a little stem is ok along with the Mint Leaves without the stem.
Add the lemon juice, red pepper flakes and Vinegar, start the blender and add the oil at a steady, slow stream until the mixture changes in sound and has a “saucy” consistency. Set aside in the fridge.
Make the Corn Mix:
Finely dice the avocado and red onion, toss with the corn kernels and season with vinegar, salt, and pepper to taste.
Finely slice the jalapeno and radish.
Wrap the tortillas in foil and place in the oven. The oven should still be warm from the chicken
When the chicken has cooled, shred it with two forks.