Place the eggs, taco spice, coriander into a bowl, season with salt and pepper and whisk. Heat a large pan with a little oil and pour in half of the egg mixture. Fry on the underside, sprinkle over half of the cheese and lay on 1 tortilla wrap, pressing down to stick. Cook for 1 minute then flip over and cook the side with the wrap for 1 minute. Remove and repeat the process with the remaining ingredients. When ready, top the omelette wraps with kidney beans, chopped jalapenos, sweetcorn and cooked chicken. Wrap up tightly and wrap in foil or baking paper. Cut in half diagonally and serve with salad leaves and the crisps on the side.