Bring a large pan of water to a boil. Next, cut the corn cobs in half and place them in the pan with a pinch of salt. Let them cook for about 10 to 15 minutes. Remove the corn cobs from the water and cover with aluminum foil to keep them warm.

Meanwhile, make the bean salad. To do this, cut the cherry tomatoes into quarters and the snack cucumbers is slices or cubes. Chop the 2 shallots and chop the cilantro. Add these together in the bowl and put it covered in the refrigerator to allow the flavors to infuse well.

Next, make the guacamole. Halve the avocados, remove the stone and mash the flesh in a bowl. Then chop the last shallot and add it along with the juice of ½ lime. Taste the guacamole and season with salt, pepper and a little extra lime juice if necessary.

Now heat the wraps in a skillet or in the oven according to the package directions. Finally, put the wraps, guacamole, bean salad and corn on the table so everyone can put together their own wraps!