We thought we'd done everything possible with tortillas. We've bent them, twisted them, stuck them together into all sorts of weird and wonderful shapes. However, we haven't yet formed them into massive triangles. Until this day. Behold the crunch triangle.
- Place the chicken and vegetables on a large roasting tray and mix with the seasoning and olive oil. Grill on a high heat for around 15 - 20 minutes, until the chicken is cooked through and the peppers & onions have softened.
- Preheat the oven to 180°C. Mix the flour and water together to make a smooth paste. For each triangle crunchwrap overlap three tortillas, pasting them together. Place a rough triangle of the fajita mix in the middle, top with sweetcorn and cheese then fold the edges over, sticking them together with more paste to form a triangle shape.
- Bake them for around half an hour until crunchy.
- Meanwhile, mix together the mayonnaise, sour cream, salsa and coriander to make the dip.