Pre-heat the oven to 200C/180C fan/gas 6. Put the nachos into a bag and bash into crumbs with a rolling pin, then turn out into a large plastic container. Spoon or squirt the mayo onto the lid of the container. Line a baking sheet with greaseproof paper.

Using one hand (so you've at least got one clean hand to do things with!) dip one chicken fillet at a time in the mayo, making sure it's got a thin coating all over. Then drop into the container of crushed nachos and give it a good shake until it's fully coated. Turn the fillet over and repeat, then lift it onto the baking sheet. Repeat until all of the chicken fillets are coated.

Bake in the oven for around 25 minutes until crisp and golden. Serve in wraps, flatbreads or pittas with heaps of salad, lashings of sour cream and some sweet potato wedges on the side.