Crispy Breaded Chipotle BBQ Chicken Tacos

Meanwhile, grate the cheese.

Trim the baby gem, halve lengthways, then thinly slice.

Halve the baby plum tomatoes.

In a small bowl, combine the BBQ sauce with half the chipotle (add less if you'd prefer things milder). Set aside for later.

Slice the chicken breasts widthways into 2cm thin strips. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Crack the egg (see pantry for amount) into a bowl and whisk in the remaining chipotle paste.

In another bowl, combine the breadcrumbs and the salt (see pantry for amount).

Season the chicken, then dip into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg. 

Pop 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, lay in the chicken. Season with salt and pepper.

Cook until golden brown, 3-4 mins each side. Adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a plate lined with kitchen paper.

When the wedges have 1-2 mins left, pop the tortillas (2 per person) into the oven to warm through.

In a medium bowl, combine the red wine vinegar, soured cream and sugar for the dressing (see pantry for amount). Season with salt and pepper, add the baby gem and mix well.