• Thinly slice long chilli (if using). • In a small bowl, combine the vinegar and a generous pinch of sugar and salt. • Add chilli to pickling liquid. Add just enough water to cover chilli, then set aside.

• Grate carrot. • Thinly slice cucumber into sticks. • Slice lime into wedges. • In a medium bowl, combine carrot, mixed salad leaves, shredded cabbage mix and a squeeze of lime juice. Season with salt and pepper. Toss to coat, then set aside.

• Finely chop garlic. • In a small bowl, combine the soy sauce, honey and garlic. Set aside. • Slice chicken breast into 1cm-thick strips.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 3-4 minutes (cook in batches if your pan is getting crowded). • Add the honey-soy mixture, then remove pan from heat, tossing chicken to coat. TIP: Chicken is cooked through when it’s no longer pink inside.

• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through. • Meanwhile, combine garlic aioli and a generous squeeze of lime juice in a second small bowl.

• Drain pickled chilli. • Spread some lime aioli over each tortilla, then top with salad, Korean-style chicken, cucumber and pickled chilli. • Drizzle with remaining lime aioli. • Serve with any remaining lime wedges. Enjoy!