Bring a pot of water to a boil and cook 100 g dry pasta according to the packet instructions until al dente.

Drain the cooked pasta in a colander and set it aside to cool slightly.

Slice 1 mini tortilla wrap into thin strips and coat the strips with cooking oil spray.

Season the tortilla strips with 1 tsp taco seasoning and arrange them in the air fryer basket.

Air fry the tortilla strips at 200°C for 3 min until crisp, then set them aside.

Butterfly the 250 g chicken breast and slice it into thinner even pieces.

Season the chicken with salt, black pepper, and the remaining 2 tsp taco seasoning.

Spray a pan with cooking oil spray and heat it over medium-high heat.

Fry the seasoned chicken for 3 to 4 min per side until cooked through to an internal temperature of 75°C.

Rest the cooked chicken for 2 min and dice it into bite-size pieces.

Heat cooking oil in a pan over high heat and add 100 g sweetcorn.

Fry the sweetcorn for 2 to 3 min until it develops dark charred spots, then remove from the heat.

Whisk 100 g 0% fat Greek yogurt, 3 tbsp light mayonnaise, lime juice, honey, and chipotle paste in a small bowl.

Whisk in cold water, using about 1 tsp, until the Mexican dressing is smooth and pourable.

Add the cooled pasta, diced chicken, charred sweetcorn, 80 g red bell pepper, and 40 g red onion to a large mixing bowl.

Pour over the Mexican dressing and toss until all ingredients are evenly coated.

Top the pasta salad with the crispy tortilla strips and serve immediately.