Stir together the chicken, soy sauce, oil and garlic in a bowl. Marinate for at least 30 minutes or cover and refrigerate overnight.

Preheat a grill or grill pan to high.

Place the chicken on the grill, and grill the meat, turning once, for about eight minutes or until it is no longer pink inside. Remove from the heat and let rest for 10 minutes.

Meanwhile, cut the avocado into large cubes.

Squeeze the halved lime over the avocado to prevent it from browning, and set aside.

Use a peeler to peel the onion into very thin slices.

Place one piece of chicken on each tortilla and top with avocado, cherry tomatoes, onions, corn, a dollop of pareve sour cream and cilantro.

Roll up into wrap.

Serve immediately.