• In a small bowl, combine sriracha, BBQ sauce and a splash of water. • Thinly slice apple and cucumber into sticks. TIP: Use less sriracha if you’re sensitive to heat!

• In a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Sprinkle with American spice blend and brush over Buffalo sauce mixture and cook, until glaze is sticky. • Transfer to plate.

• Meanwhile, microwave mini flourtortillas on a microwave-safe plate in 10 second bursts until warmed through. • In a large bowl, combine shredded cabbage mix, apple, garlic aioli and a drizzle of white wine vinegar. Season to taste with salt and pepper.

• Slice plant-based crumbed chicken. • Build tacos by filling tortillas with apple slaw, cucumber and Buffalo glazed chicken. • Drizzle over any remaining sauce from pan to serve. Enjoy!