• Halve snacking tomatoes (see ingredients). 
• Drain sweetcorn.
• Roughly chop baby spinach leaves.
• Thinly slice spring onion.
• Cut chicken breast into 2cm chunks.
• In a medium bowl, combine mild Caribbean jerk seasoning, a drizzle of 
olive oil and a pinch of salt and pepper. Add chicken, tossing to coat. 

Little cooks: Take charge by combining the chicken with the seasoning!

• Heat a large frying pan over high heat. Cook corn, tossing, until browned, 
4-5 minutes.
• In a second medium bowl, combine snacking tomatoes, charred corn and a 
drizzle of the vinegar. Season to taste. 

TIP: Cover the pan with a lid if the corn kernels are “popping” out. 
Little cooks: Take the lead by combining the tomatoes, corn and vinegar.

• Return frying pan to medium-high heat with a drizzle of olive oil. When oil
is hot, cook chicken, tossing, until browned and cooked through (when no 
longer pink inside), 5-6 minutes.
• When chicken is ready, microwave mini flour tortillas on a microwave-safe 
plate in 10 second bursts, until warmed through.

• Fill tortillas with baby spinach leaves, Caribbean-spiced chicken and the 
cherry tomato and corn salsa.
• Sprinkle over spring onion.
• Drizzle with garlic aioli to serve. Enjoy! 

Little cooks: Take charge of assembling the tacos!