• Add your cream cheese to a medium sized mixing bowl and if you haven't already, pop 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 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 shredded chicken and grated cheese and gently fold until combined. Don't mash into oblivion or the chicken will come out chewy.
• If you haven't already, warm your tortilla wraps in the microwave to soften up. If your wraps are particularly dry (some corn tortillas can be) pop a damp cloth over whilst microwaving. Divide your chicken filling among wraps and place in a line just to one side of the centre. Tightly roll up each one. If they're not tightly folded consider fastening with a tooth/cocktail stick.

Frying

• Heat up around 1/2" oil in a suitably sized pan to 356F/180C. If you don't have a thermometer drop a crumb of tortilla in, you want it to rapidly sizzle. Oil needs to be hot or they'll go soggy, the filling may start to leak out and the oil can begin spitting. Carefully place 3-4 taquitos seem-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

• Space out taquitos on a large greaseproof or lined baking tray and lightly brush with oil. Pop in the oven at 390F/200C for 20mins, or until lightly golden and crispy. If you notice at all the edges starting to char, turn down the heat.
• Serve with salsa and dip!