Crispy rolled chicken tortillas (Flautas de pollo)

1. Boil the chicken breast with half the onion, the garlic and salt for 20-25 minutes, let it cool and shred into thin strands.

2. Warm the tortillas in a dry pan, or wrapped in a damp cloth in the microwave, so they don't crack.

3. Place a line of shredded chicken along one edge of each tortilla, roll it up tightly into a thin "flute" and secure with a toothpick.

4. Heat about 2 cm of oil in a deep frying pan and fry the flautas, seam side down first, turning them for 3-4 minutes until golden and crisp; drain on kitchen paper.

5. Meanwhile, cut the lettuce into thin strips and dice the tomatoes and avocado.

6. Remove the toothpicks, lay the flautas on a bed of lettuce and serve with sour cream, crumbled queso fresco (or feta), tomato, avocado and green salsa.

Tip: You can fill the rolls ahead and keep them covered in the fridge – just fry them right before eating so they stay crisp.