Chicken Thigh Wholemeal Taquitos With Guac & Feta

Before you start cooking, take your chicken out of the fridge, open the packet and let it air and preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add your ground cumin, ground smoked paprika, chilli flakes (can't handle the heat? Go easy!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar to a plate then add a very generous pinch of salt and pepper and give everything a good mix up – this is your spice mix

Add the chicken to your spice mix and turn them several times until the chicken is coated in all of the spices

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat

Once hot, add the coated chicken and cook for 4-5 min on each side or until beginning to brown

Boil half a kettle

Dissolve your tomato paste in 100ml [125ml] [150ml] boiled water – this is your tomato stock

Once the chicken has browned, add the tomato stock to the pan, and bring to the boil over a high heat

Once boiling reduce the heat to medium, cook, covered, turning occasionally for a further 10 min or until the chicken is cooked through (no pink meat!)

Meanwhile, chop your coriander roughly, including the stalks (save some leaves for garnish!)

Add the chopped coriander to a pestle & mortar with 2 tsp [3 tsp] [4 tsp] cold water and a pinch of salt

Grind to a paste then add your mayo and stir it all together – this is your coriander mayo

Once done, transfer the chicken to a clean board and shred it apart, using two forks - this technique is known as 'pulling'

Divide the pulled chicken and sauce evenly between your tortillas

Roll each filled tortilla up and arrange them into an oven-proof dish

Drizzle with olive oil and put the dish in the oven for 15 min or until beginning to crisp – these are your chicken taquitos

While the chicken taquitos are cooking, trim, then slice your spring onion[s] finely

Crumble your feta into rough bite-sized pieces