Prepare Your Fillings: Begin by preparing all your chosen fillings. For the chicken, ensure it’s cooked through and shredded, ready to be layered. Slice your avocado and halve the cherry tomatoes. Grate the cheddar cheese if it's not pre-grated. In a small bowl, mix the mayonnaise with sriracha if you’re making a spicy sauce; it should be a pale orange colour and have a slightly pungent aroma. Have all your ingredients laid out in separate bowls, ready for assembly.

Make the Incision: Take one large flour tortilla and lay it flat on a clean cutting board. Using a sharp knife, make a single cut from the bottom centre of the tortilla straight up to the edge, forming an incision that divides the tortilla into a quarter. This cut is crucial for the folding process and should be clean and precise.

Layer Your Quadrants – Quadrant 1 (Spread): Starting from the bottom left quarter of the tortilla, spread a generous tablespoon of your mayonnaise (or spicy mayonnaise mix) evenly across the surface. This creamy layer will add moisture and bind the flavours. The sauce should appear smooth and slightly glossy.

Layer Your Quadrants – Quadrant 2 (Protein): Move to the top left quarter. Neatly arrange a quarter of your shredded chicken, spreading it out to cover the area. You want an even layer of chicken, ensuring it looks substantial and inviting, without overflowing the edge.

Layer Your Quadrants – Quadrant 3 (Vegetables/Cheese): In the top right quarter, place a quarter of the grated cheddar cheese, followed by some sliced avocado and halved cherry tomatoes. Stack these ingredients carefully, aiming for a colourful and textured appearance, making sure the cheese is spread evenly for optimal melt.

Layer Your Quadrants – Quadrant 4 (Greens): Finally, fill the bottom right quarter with a handful of fresh mixed salad leaves. This quadrant should look vibrant green and fresh, providing a lovely crisp texture and a slight peppery or earthy aroma to balance the richness of the other fillings.

The Folding Technique: Now for the fun part! Starting from the bottom left quadrant (with the spread), gently fold it upwards over the chicken quadrant. Then, fold this combined section over to the right, covering the cheese and vegetable quadrant. Finally, fold this larger triangle downwards over the salad leaves. You should now have a neat, compact triangular parcel, feeling firm and secure in your hands, with no fillings escaping.

Toast to Perfection: Heat the olive oil in a large frying pan or skillet over medium heat. Once the oil shimmers and you can hear a gentle sizzle when a tiny drop of water is added, carefully place the folded tortilla into the hot pan. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and visibly crisp, and you can smell the toasted tortilla and melted cheese. The cheese inside should be bubbling and gooey, and the exterior should have a satisfying crunch when lightly pressed. Serve immediately.