• Thinly slice brown onion (see ingredients). In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add onion and cook, stirring regularly, until softened, 5-6 minutes. Reduce the heat to medium. • Add the balsamic vinegar, a splash of water and the brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Meanwhile, grate carrot. • Drain and rinse chickpeas. Cut chicken breast into 2cm chunks.

• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook chicken, tossing until browned and cooked through, 4-5 minutes. Add carrot and cook, until tender, 1-2 minutes. • Add All-American spice blend and tomato paste and cook until fragrant, 1-2 minutes. • Stir in chickpeas, vegetable stock powder, the butter and enchilada sauce. Simmer until slightly reduced, 1-2 minutes. • Remove pan from heat. Lightly mash chickpea mixture until some of the chickpeas have broken up and the sauce has thickened.

• Preheat grill to medium-high. Drizzle a baking dish with olive oil. • Lay mini flour tortillas on a chopping board. Spoon some chicken and chickpea mixture down the centre of a tortilla, then roll up tightly and place, seam-side down, in the baking dish. • Repeat with the remaining tortillas and chickpea mixture, ensuring the tortillas fit together snuggly in the baking dish. • Top with caramelised onions and sprinkle with shredded Cheddar cheese. Grill the enchiladas until the cheese is melted and golden and the tortillas have warmed through, 8-10 minutes.

• While the enchiladas are grilling, roughly chop tomato. • In a medium bowl, combine tomato, mixed salad leaves, a drizzle of the balsamic vinegar and olive oil. Season to taste.

• Divide the cheesy BBQ smashed chicken and chickpea enchiladas between plates. • Serve with the salad and BBQ mayo. Enjoy!