Preheat oven to 180ºC.

Drizzle 3 tbsp olive oil in a large oven dish. Slice your red onion, pepper and add it to the dish.

Add your chicken breasts to the dish (trim off any excess fat or skin if needed).

Add in all the seasonings (the cumin, smoked paprika, chilli powder, oregano and mixed herbs), tomato puree and tin of chopped tomatoes. Mix the stock cube in the 250ml boiled water and add that in also.

Give it all a mix so it is well combined, make sure your chicken breasts are laying flat in the tray before putting the dish in the oven for 28 minutes.

Once the chicken is cooked, you can use two forks to shred the chicken up, or you can slice and dice up the chicken breasts and then stir it all up in the sauce in the dish.

To make the taco, add a little oil in the pan, heat it on low to medium heat, before putting in the tortilla. Toast the wrap both sides so it starts to go crispy, before spooning some chicken mixture on one half of the tortilla.

This is where you can also add a little cheese, or other ingredients like sour cream or yogurt. Fold the other half of the tortilla over it, and flip it in the pan to toast both sides before serving.