Rub the potato all over with oil. If you like, rub salt over the skin for crispier finish.
Put the potato in the airfryer and cook at 200 degrees for 20-30 minutes, then turn over.
Check the middle is soft by poking a table knife into the center.
For the cheddar and jalapeno topping, mix the cheese, tomato, and jalapeno slices, split the potato and spoon the cheese mixture on top.
For the smashed avocado topping, mash the avocado with the lime or lemon juice, salt and pepper. Split the potato, spoon in the avocado mixture and scatter with seeds or your choice of seasoning.
Place mayonnaise, 65g of the sour cream, 1tbsp seasoning, coriander, lime rind and juice and reserved jalapeno juice in a bowl. Stir until combined. Place in the fridge until required.
Place the chicken, remaining sour cream and remaining seasoning in a bowl and stir until well combined.
Microwave 4 tortillas on high for 20 seconds or until soft. Then top each tortilla with 1 tbsp chicken mixture , 1 tsp beans, 1tsp corn, 1 jalapeno, 1 slice of tomato and 1 cheese slice. Top each with two corn chips. Fold the tortilla up and place them seam-side-down in the basket. Spray with oil and cook for 5 minutes at 180 degrees.
Arrange crunch wraps on a plate. Sprinkle with extra coriander and serve with sour cream dipping sauce.
