• Roughly chop baby cos lettuce (see ingredients). • Roughly chop tomato. • Grate carrot. • Cut chicken tenderloins into 2cm chunks. • In a medium bowl, combine Aussie spice blend, cornflour (see ingredients), a pinch of salt and a drizzle of olive oil. Add chicken, tossing to coat. Little cooks: Under adult supervision, older kids can help grate the carrot.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. 
TIP: Chicken is cooked through when it is no longer pink inside.

• While chicken is cooking, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a medium bowl, combine cos lettuce, carrot, tomato, a drizzle of the white wine vinegar and olive oil. Season to taste and toss to coat. Little cooks: Take the lead by tossing the salad!

• Bring everything to the table to serve.
• Spread tortillas with the Caesar dressing, bacon cos lettuce and chicken.
• Sprinkle with Parmesan cheese to serve. Enjoy!