Chopped Chicken Salad Tortilla Bowl

Start by marinating the chicken. Put the chipotle paste, cumin, paprika, lime juice and olive oil in a mixing bowl and season with salt and pepper. Stir, then add the chicken breasts and turn until evenly coated. Cover and chill until needed up to 24 hours in advance.

To make the tortilla bowls, preheat the oven to 200°C/180°C fan/gas 6. Lay a tortilla out on a chopping board then prick a few times with a fork, this will stop them from puffing up in the oven. Heat each tortilla in a microwave on full power for 10 secs, then place over an upside-down pudding bowl, pressing down the sides to create the bowl shape. Take a large piece of foil and lay it on top of the tortilla, pressing it around the sides to create a mould for the bowl shape. Lift the foil-wrapped tortilla off the bowl, then place foil-side down on a baking sheet. Repeat until you have 4 tortilla bowls – you may need to use 2 baking sheets to do this. Bake for 8–10 mins until the edges are turning golden brown.

Set aside to cool while still in the foil, they will firm and crisp up as they cool.

Line a baking sheet with foil then add the chicken breasts and all their marinade to it. Bake until they have turned a deep golden brown colour and are cooked through, 20–25 mins.

Meanwhile, make the dressing. Add all the ingredients to a jug and season with salt and pepper. Blitz until smooth using a stick blender, alternatively you could do this in a liquidiser. Add 2 tbsp water to loosen, then taste and adjust seasoning or loosen with a little more water if you like. It should have a fairly thick but pourable consistency. Set aside until needed.

Once the chicken is cooked, set aside to cool for 10–15 mins, until warm but not piping hot. Using your largest chopping board, lay out the lettuce, tomatoes, spring onions, most of the coriander leaves and the cooled chicken. Use your largest knife to chop everything together, you will need to use your knife to keep bringing ingredients back into the middle of the board to ensure everything is evenly chopped. Keep chopping until you have bite-sized pieces. Transfer it all to a bowl, then add the sweetcorn and toss everything together. Taste and adjust seasoning.

Remove the cooled tortilla bowls from the foil, divide them between plates and fill them with the salad. Top with the dressing, remaining coriander leaves and lime wedges. Serve immediately to prevent the tortilla bowls going soggy; unfilled tortilla bowls will keep crisp for 24 hrs in airtight containers.