Crispy Chicken Ranch Wraps with Roma Tomatoes

Heat the oven to 200 °C (400 °F). Spread the breaded chicken fillets in a single layer on a parchment-lined sheet pan and bake from frozen for 20 to 25 minutes, turning once halfway, until deep golden, crisp and hot all the way through.

Tip: Follow the package time for your oven; an air fryer at 190 °C (375 °F) crisps them in 12 to 15 minutes.

Meanwhile, seed and dice the Roma tomatoes into 1 cm pieces and season them with the salt and pepper. Finely shred the romaine lettuce.

Tip: Seeding the tomatoes keeps their juice from soaking the tortilla.

Let the chicken fillets rest on a board for 2 minutes, then slice each one across into 1 cm strips.

Assemble the wraps: lay the tortillas flat and spread about 1 1/2 tbsp ranch down the centre of each. Layer on the cheese, lettuce, tomatoes and chicken strips, fold in the sides, then roll each one up tightly from the bottom.

Tip: Keep the filling in a log no wider than a third of the tortilla so the wrap closes neatly.

Heat a large dry skillet over medium heat. Toast the wraps seam-side down, two at a time, for 2 minutes per side, until the tortilla is golden and crisp, the seam is sealed and the cheese has melted.

Tip: Press each wrap gently with a spatula as it toasts for even colour.

Serve the wraps cut in half on the diagonal, with the remaining ranch on the side for dipping.