• Add the cream cheese to a medium-sized mixing bowl and if you haven't already, pop it in the microwave until it's softened and warmed through, just so it's easier to handle. Add in 1 tbsp chipotle paste, the juice of 1/2 a lime, 1/2 tsp smoked paprika, 1/4 tsp onion & garlic powder, salt & pepper (or to taste). Mash with a fork to combine.
• Add in the shredded chicken and grated cheese, and fold until combined.
• If you haven't already, warm your tortilla wraps in the microwave to soften them up. If your wraps are particularly dry (some corn tortillas can be), pop a damp cloth over them whilst microwaving. Divide the chicken filling among wraps and place in a line just to one side of the centre. Tightly roll up each one and fasten with a toothpick.

Frying (option 1)

• Heat up around 1/2" of oil in a suitably sized pan to 356F/180C (or at least enough oil to comfortably coat the base of your pan). If you don't have a thermometer, drop a crumb of tortilla in; you want it to rapidly sizzle. The oil needs to be hot or they'll go soggy and the filling may start to leak out. Carefully place 3-4 taquitos seam-side-down into the oil and fry until golden (only needs a couple of minutes, rotating as you go). Place on wire rack if you have one, if not use paper towels.

Baking (option 2)

• Space out taquitos on a large greaseproof or lined baking tray and spray with oil. Pop in the oven at 400F/200C for 15-20mins, or until lightly golden and crispy. I recommend turning them halfway.

Air Frying (option 3)

• Space the taquitos out, spray with oil then cook for 4 minutes at 400F/200C. Carefully turn them, then cook for another 3-4 minutes, or until golden and crispy. You may need to work in batches.
• Remove the toothpicks, then serve with salsa and dip. The filling will be HOT so let them cool for a few minutes before tucking in.