Chipotle Chicken Strip Wraps

Put the cornflour into a large bowl. Season with salt and pepper and mix to combine. 

Cut the chicken thighs lengthways into 2cm wide strips.

Add the chicken strips to the bowl and turn them over in the cornflour to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Put a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins total.

Turn every 2-3 mins and adjust the heat as necessary. Discard any cornflour left in the bowl.

Once cooked, remove the pan from the heat and place the chicken onto a plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, grate the cheese. Cut the tomato into 1cm chunks.

In a small bowl, add the tomato chunks, red wine vinegar and the olive oil for the dressing (see pantry for amount). Season with salt and pepper and mix together.

When everything's nearly ready, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins. 

In a small bowl, add the mayo and chipotle paste and stir to combine (add less chipotle if you'd prefer things milder).