Preparation
1. Preheat the oven to 200ºC, fan 180ºC gas 6. Brush two baking trays with oil. Cut the tortilla wraps in half, then cut each half into 4 segments, then cut each segment in half to make tortilla-shaped pieces. Lay the pieces out on the greased baking trays, then turn over immediately so there is a small amount of oil on both sides. Bake for 8 mins. Turn the pieces over and transfer to one baking tray so the tortilla pieces overlap slightly. Scatter with the cheese for crispiness and bake for a further 10-12 mins until the cheese has melted and the tortillas are golden.
2. Meanwhile, heat the oil in a frying pan, unroll the thigh fillets so they are flat of even thickness for cooking. Add to the pan and cook over a medium-high heat for 10 mins, turning once, lowering the heat if necessary, until cooked through. Shred with two forks and set aside.
3. Put the chopped tomatoes, in a saucepan with the tomato and herb sauce for tang and vegetable stock for warmth, and frozen vegetables, cook over a medium heat and simmer for 5-6mins, until piping hot. Stir through the shredded chicken and heat through for a further 2-3 mins until piping hot.
4. Remove from the heat. Serve with the cheesy, crispy tortilla chips for crunch.