1. Place the tortilla chips, herbs, spices and salt into a mini blender or food processor and whizz up until you get a nice crumb coating that isn't completely fine, a few little chunks add texture.

2. Pour the crumbs onto a plate. Beat the egg in a bowl then dip each chicken breast in the egg (to create a thinner burger use a meat tenderizer to beat the fillet down a little, I don't bother and stay with a thicken piece of chicken)

3. Once dipped in the egg, drop onto the crumbs, press down and roll to coat. Try and keep one hand for the egg and one hand for the coating, this makes it less messy. Repeat with all the chicken.

4. Place the coated chicken in an air fryer and cook for 20 mins of 180c, flip them over half way so they crisp up evenly. If not using an air fryer, place on a baking tray and bake in an oven pre-heated to has mark 4/180c and bake for 25-30 mins until cooked through and crispy.

5. Serve on a gluten free roll of choice with whatever salad and sauces you prefer!