Prepare the Breading Stations: Set up three shallow bowls. In the first, place the 60g of plain flour. In the second, lightly beat the two eggs. In the third, combine the 100g Panko breadcrumbs, 40g grated Parmesan, 1 tsp oregano, 1 tsp garlic powder, salt, and pepper. Mix the breadcrumb coating well.

Coat the Chicken: Working with a few chicken chunks at a time, dredge them first in the flour, shaking off any excess. Then, dip them into the beaten egg, allowing any excess to drip off. Finally, press them firmly into the Panko mixture, ensuring each piece is completely coated. Set the coated chicken aside on a plate.

Air Fry the Chicken: Preheat your air fryer to 180°C (160°C fan) for 3 minutes. Lightly spray the air fryer basket and the coated chicken pieces with olive oil spray. Place the chicken in a single layer in the basket – you may need to do this in two batches. Air fry for 10-12 minutes, flipping halfway, until the chicken is golden brown, crispy, and cooked through. Ensure chicken is cooked properly following Food Standards Agency guidance.

Prepare the Sauce: While the chicken is cooking, mix the 150ml of passata with the chopped fresh basil in a small bowl. Season with a pinch of salt and pepper.

Assemble the Wraps: Lay a tortilla wrap flat. Spread a quarter of the tomato sauce over the centre of the wrap, leaving a border around the edges. Top with a handful of spinach, a quarter of the crispy chicken pieces, and a generous sprinkle of the grated mozzarella.

Fold Securely: To fold, bring the bottom edge of the wrap up over the filling. Fold in the left and right sides, then roll it up tightly from the bottom to create a secure parcel. Repeat for all four wraps. What works best for me is to keep the fold as tight as possible to prevent any filling from escaping.

Toast the Wraps: Increase the air fryer temperature to 190°C (170°C fan). Lightly spray the outside of the wraps with olive oil spray. Place two wraps in the air fryer basket, seam-side down. Air fry for 3-5 minutes, or until the tortilla is golden brown and toasted, and the cheese inside is fully melted and bubbly. Repeat with the remaining two wraps.

Serve Immediately: Slice the hot wraps in half on a diagonal and serve straight away while the cheese is still wonderfully stringy.