2 little gem lettuces or ¼ iceberg lettuce, shredded
250g cherry tomatoes, halved
½ cucumber, diced
6 tbsp greek yogurt
1 lime, quartered, to serve
Pinch paprika, optional
Heat the oven to 200°C/180°C fan/ gas 6. Heat the 1 tbsp oil in a large non–stick frying pan, add the red onions and diced chicken, then fry over a medium heat for 6-8 minutes until the onions have started to soften and the chicken has cooked.
Mix the chipotle paste with the boiling water, then add to the pan. Season with salt and black pepper, then simmer for 6-8 minutes until the liquid has cooked off.
Meanwhile, brush the tortillas with a little oil, then put each one in an ovenproof bowl (pudding basins are ideal). Bake for 5-6 minutes until golden and firm – work in batches if you only have 1 or 2 bowls. Remove from the oven and leave to cool while you repeat with the remaining tortillas.
To serve, half-fill the tortilla cases with shredded lettuce, then top with the hot chipotle chicken, tomatoes and cucumber. Add a dollop of yogurt and a lime wedge to each, then sprinkle with paprika (if using) and serve straightaway.TOP TIP: Chipotle chilli paste has a smoky flavour as well as heat. If you don’t like spicy food, use 1 tsp smoked paprika instead.