• Preheat the oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
• Drain and rinse the sweetcorn in a sieve.
• Halve and thinly slice the tomato.
• Halve, peel and thinly slice the shallot.
• Trim the salad leaves and halve lengthways. Roughly chop widthways.

TIP: If you want to avoid turning on the oven, dry-fry the tortillas in a pan instead!

• Place a large pan over high heat (without oil).
• Once hot, add the sweetcorn and cook until charred, 5-6 mins. Shift occasionally as the corn colours.
• Once cooked, transfer from the pan (set the pan aside for use later).

• In a bowl, mix together the tomato, shallot, charred sweetcorn, ½ tsp salt and 1 tbsp oil (double both for 4p).
• Season to taste with salt and pepper.

• Return the pan to medium-high heat with a drizzle of oil.
• Once hot, fry the chicken in the Thai spice mix until cooked through, stirring, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Add the ketjap manis, sweet chilli sauce, 1 tsp sugar and 1 tbsp oil (double both for 4p) to the pan.
• Cook, coating the chicken, 1-2 mins.
• Season with salt and pepper.
• Meanwhile, pop the tortillas into the oven to warm, 1-2 mins.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

• Divide the warmed tortillas between plates.
• Top first with salad leaves and spoonfuls of charred corn salad, piling on the chicken at the end.
• Drizzle over any sweet soy glaze remaining remaining in the pan.
• Finish with a dollop of creme fraiche.