Chicken Fajita Tortizza

Meanwhile, arrange the tacos (2 per person) on a lightly oiled baking tray so they are well spread out (you may need 2 baking trays). Drizzle each one with a little oil, ensuring they are well coated. Pop the tacos onto the top shelf of the oven to brown slightly and crisp up, 3-5 mins. When ready, remove and keep to one side (keep them on the baking tray as they will go back in the oven later).

Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the chicken to the pan and season with salt and pepper. IMPORTANT: Wash your hands after handling chicken and its packaging. Cook until brown all over, 5-6 mins, turning occasionally. Add the pepper and cook until soft, 3-4 mins.

Add the garlic and Central American style spice mix to the frying pan with the chicken and cook for 1 min, stirring continuously. Add the passata and simmer until thickened, 4-5 mins. Season to taste with salt and pepper, then take off the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Divide the fajita mix equally between the baked tortizza bases, spreading it out to the edges. Scatter over the spring onion, followed by the cheese. Pop your tortizzas back onto the top shelf of your oven and bake until the cheese has melted and is bubbling, 4-6 mins. TIP: If using more than one baking tray, use the middle shelf also and swap the trays around on the shelves halfway through for even cooking.