Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, trim the baby gem, halve lengthways, then thinly slice.

Cut the tomato into 1cm chunks.

Peel and grate the garlic (or use a garlic press).

In a large bowl, combine the red wine vinegar, a pinch of sugar (if you have any) and a drizzle of olive oil. Season with salt and pepper, then set your salad dressing aside.

In a small bowl, combine the hot sauce and sweet chilli sauce. Set aside.

When the chips have 15 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken to the pan and season with salt and pepper.

Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Once cooked, stir the garlic and Mexican style spice mix into the chicken and fry until fragrant, 1 min.

Meanwhile, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.

Add the baby gem to the bowl of dressing and toss to coat.

Share the tortillas between your plates.

Load with some salad, then top with the spiced chicken. Drizzle over the sweet chilli and hot sauce mix, then top with the tomato - as much as you'd like.

Serve the chips and any remaining salad alongside.

Enjoy!