Makes 4 wraps.

4 tortilla wraps

Smoked paprika

4 tbsp reduced fat creme fraiche

4 chicken thighs skinless & boneless cut into strips

Handful of shredded red cabbage, white cabbage

1 onion sliced (1/2 for coleslaw, 1/2 for pickle)

1 large carrot grated

4 tbsp cornflour

1 heaped tbsp Chipotle paste

Avocado diced

2 potatoes cut into wedges

Toss your wedges with a tsp of paprika and a drizzle of oil and pop onto a baking tray. Bake for 30 minutes on 180 degrees.

Pop 1/2 your onion in a bowl with a tbsp of white wine vinegar, pinch of salt and a pinch of sugar.

Pop your avocado in a bowl

Mix your coleslaw veg with a pinch of paprika and your creme fraiche.

Mix your chicken with the chipotle paste and mix well.

Heat a frying pan with a good glue of olive oil.

Toss your chicken through the cornflour and fry until crispy & cooked through.

Pop some coleslaw, chicken, pickled onion and avocado on each wrap and serve with wedges.