• Roughly chop baby spinach leaves. • Grate carrot.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins until browned and cooked through (when no longer pink inside), 3-4 minutes each side. • Add mild Caribbean jerk seasoning and the plant-based butter, tossing, until fragrant, 1 minute.

• Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a large bowl, combine spinach, shredded cabbage mix, carrot and a drizzle of olive oil and vinegar. Season to taste.

• Spread each tortilla with plant-based smokey aioli then fill with baby spinach slaw and Jamaican jerk chicken. Enjoy!