Step 1

To make the salsa, mix all the ingredients in a small bowl and season with salt. Set aside.

Step 2

Lay the chicken on a chopping board, then cover. Flatten to an even thickness by lightly bashing with a rolling pin or pan.

Step 3

Tip the flour onto a plate and mix with the smoked paprika, garlic granules and a good pinch of salt. Beat the egg in a bowl with 1 tbsp of the chipotle paste. Scatter the breadcrumbs on a second plate. Dip the chicken in the seasoned flour, followed by the egg, then the breadcrumbs, until well coated.

Step 4

Heat 1 tbsp of the veg oil in a large frying pan. Scatter in the onion and cook for 10 mins, until beginning to soften. Add the garlic and cook for 2 mins, then squeeze in the tomato purée and remaining 1 tbsp chipotle paste. Stir to combine, then tip in the peppers. Season and fry for 8-10 mins until softened. Remove and place in a serving dish. Wipe out the pan.

Step 5

Pour the remaining oil into the pan. Lower in the chicken gently and cook for 4 mins on each side, until golden and cooked through. You may need to do this in batches. Drain on kitchen paper, then slice on an angle.

Step 6

Load up the tortilla wraps with the salsa, chicken, veg and soured cream, or any other toppings of your choice.