• Thinly slice red onion (see ingredients). • In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

• Thinly slice pear into wedges. • Slice avocado in half, scoop out flesh and thinly slice. • Cut chicken tenderloins into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

• Add sweet soy seasoning, and cook until fragrant, 1 minute. • Remove from heat, then add sweet chilli sauce and a splash of water, tossing to coat.

• Meanwhile, in a medium bowl, combine avocado, pear, mixed salad leaves, a splash of pickling liquid and a drizzle of olive oil. Season. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

• Drain pickled onion. • Spread each tortilla with plant-based aioli. Top with salad, Korean-style chicken and pickled onion. • Sprinkle over sesame seeds to serve. Enjoy!