• 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 and a squeeze of lime juice. Season to taste 
with salt and pepper. Toss to coat, then set aside. 

• Finely chop garlic.
• In a second 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 flourtortillas 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 third small bowl. 

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