Head a little oil in a large pan over medium heat. Cook the chicken on both sides until golden and cooked through (about 5-6 minutes per side, depending on thickness). Remove from the pan and leave to rest for a few minutes then chop into bite sized pieces.

In the same pan (I always use the same pan for the sauce for better flavour), melt the butter over medium heat. Add the minced garlic and cook for a few seconds until fragnant. Pour in the double cream, then add the cream cheese, chicken bouillon, salt, black pepper, oregano, garlic powder and chilli flakes if using. Stir until the cream cheese has melted and the sauce is smooth.

Reduce the heat and stir in the grated Parmesan until fully melted and incorporated. Simmer for 2-3 minutes until the sauce thickens to a creamy, coating consistency. Remove from heat and leave to cool slightly. It’s much easier to work with a slightly cooled sauce.

Lay a flour tortilla flat on a clean surface. Spoon a generous layer of the Alfredo sauce down the centre, then add a handful of mozzarella, then the chopped chicken and more sauce. Top with more mozzarella. Make sure to not overfill, I have learned this the hard way! Fold in both sides of the tortilla, then roll tightly from the bottom up, keeping everything tucked in as you go.

Pour the beaten eggs into a shallow dish and the crushed cornflakes into another. Dip each burrito into the egg, making sure it is coated all over. Then press it firmly into the crushed cornflakes, turning so all sides are coated well. Press the cornflakes in so they really stick.

Heat the oil in a pan over medium heat. Place each burrito seam-side down first. This helps to seal the roll and stop it from during frying. Fry on all sides until every surface is deeply golden and crunchy.

Transfer the burritos to a wire rack or paper towel to drain. Cut in half and serve straight away while everything is hot and crispy.