Rinse the corn in a sieve and drain. Clean, wash and cut spring onions into rings.
Heat tortilla wraps one after the other in a pan without fat for about 15 seconds on each side. Then heat the oil in the pan and fry the mince in it for about 5 minutes until crumbly. Fry spring onions for 2-3 minutes.
Stir in the corn. Season with salt and pepper.
Clean the salad, wash, spin dry and cut into strips. Mix chutney and curry. Spread the wraps with it. Mix the lettuce and the meat mass and spread it on the wraps. Whip two opposite sides slightly over the filling, then roll up firmly from the other side.
Wrap in paper or foil and cut in half.