Ingredients

• 200g leftover chicken, shredded
• 300g mild tomato salsa
• 1 red pepper, finely chopped
• 125g frozen sweetcorn, defrosted
• 8 tortilla wraps
• 200g grated cheese
• ½ bag of salad

Method

1. In a large bowl, combine the shredded chicken, mild tomato salsa, finely chopped red pepper, and defrosted sweetcorn.

2. Working with one tortilla at a time, roll it into a cone shape. Use a toothpick to secure the join on the side. Repeat this process with the remaining tortillas.

3. Sprinkle a little cheese into each cone. Add approximately 1/2 cup of the chicken mixture to each cone. Sprinkle a little more cheese on top at the wider end of the cone.

4. Spray or brush the cones with oil to promote crispiness.

5. Line the air fryer basket with a sheet of baking paper, leaving a gap around the edges to allow air to circulate. Place the cones onto the paper, around 3 at a time depending on the size of your air fryer.

6. Cook the cones at 180°C for 5 minutes or until heated through.

7. Once cooked, carefully lift out the cones and allow them to cool slightly. Remove the toothpicks before serving.

8. Serve with the salad.