• Halve snacking tomatoes.
• Slice cucumber into thin sticks.
• Cut chicken tenderloins into 2cm chunks.
• 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 bowl! 

• 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, snacking
tomatoes and a drizzle of white wine vinegar and olive oil. Season to taste with 
salt and pepper.
Little cooks: Take the lead by tossing the salad! 

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