• Thinly slice cucumber into half-moons. • In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside. TIP: Slicing the cucumber very thinly helps it pickle faster!

• In a large frying pan, heat enough olive oil to coat the base over a medium-high heat. • Cook plant-based crumbed chicken until just browned, 2-3 minutes each side. Transfer to a paper towel-lined plate.

• Meanwhile, grate carrot. • In a medium bowl, combine carrot, shredded red cabbage mix, plant-based mayonnaise, a splash of pickling liquid and a drizzle of olive oil. Toss to coat. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.

• Drain pickled cucumber. Roughly chop plant-based chicken. • Fill each tortilla with a helping of creamy slaw, pickled cucumber and plant-based chicken. • Drizzle over the sweet chilli sauce. Sprinkle with crispy shallots to serve.