• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
• Pop the chips onto a large (lined) baking tray.
• Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
• When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through. 

TIP: Use two baking trays if necessary.

• Halve, deseed and slice the bell pepper into thin strips.
• Place a pan over medium-high heat with a drizzle of oil.
• Fry the bell pepper, prawns and chicken for 3-4 mins. Season with Central American spice and a good pinch of salt. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging.

• Add tomato paste, ½ tsp sugar (per 2P) and 50ml water (per 2P). 
• Cover and simmer until the chicken is cooked, 6-10 mins.  IMPORTANT: Chicken is cooked when no longer pink in the middle.  Prawns are cooked when pink on the outside and opaque in the middle.
• Season to taste with salt and pepper.

• Meanwhile, chop the tomato into 1cm chunks.
• In a small bowl, combine the sweet chilli sauce with the mayo.

• When the chicken is almost done, pop the tortillas into the oven to warm through, 1-2 mins.

• Spread the sweet chilli mayo generously over each wrap.
• Serve chicken, prawns, tortilla wraps, tomato and cheese in separate dishes. 
• Allow everyone to assemble their own wraps at the table.
• Serve the chips alongside.