• Slice tomato into half-moons. Slice cucumber into thin sticks. Cut chicken thigh into strips. • In a medium bowl, combine chicken, peri-peri seasoning, a pinch of salt, and a drizzle of olive oil. Little cooks: Help toss the chicken in the peri-peri seasoning.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken, tossing, until browned and cooked through, 5-6 minutes each side. • Remove from heat, then add sweet chilli sauce and a splash of water, tossing to coat. TIP: Chicken is cooked through when it is no longer pink inside.

• In a second medium bowl, combine mixed salad leaves, cucumber, tomato and a drizzle of white wine vinegar and olive oil. Season. Little cooks: Take the lead by tossing the salad!

• Microwave mini flour tortillas on a plate in 10-second bursts until warmed through. • Roughly chop chicken. • Spread garlic aioli on each tortilla, then fill with cucumber-tomato salad and sticky peri-peri chicken. • Drizzle over any remaining pan glaze to serve. Enjoy!