Mexican Style Fried Chicken Wraps

While the chips cook, trim the baby gem and halve lengthways, then thinly slice widthways. Halve the baby plum tomatoes. Grate the cheese. Peel the garlic, pop it into a small piece of foil with a drizzle of oil and scrunch to enclose it. When 10 mins of cooking time remain for the chips, pop the garlic parcel into the oven and roast until soft, 10-12 mins. Remove from the oven once roasted and set aside to cool.

Meanwhile, put the cornflour and Central American style spice mix 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 spiced cornflour mix 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, then reduce the heat to medium-high and fry until golden-brown and cooked through, 5-6 mins total. Turn every 2-3 mins and adjust the heat as necessary. Discard any cornflour left in the bowl. Once cooked, remove from the heat and place the chicken onto kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When everything is nearly ready, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins. Meanwhile, put the sliced baby gem and tomatoes into a medium bowl. Pour over the French dressing, then toss well to coat. Remove the roasted garlic from the foil, pop it into a small bowl, then mash with a fork. Add the mayo (see ingredients for amount) to the garlic and stir to combine.