• Roughly chop baby cos lettuce (see ingredients). • Roughly chop tomato. • Grate carrot. • Cut chicken tenderloins into 2cm chunks. • In a medium bowl, combine Aussie spice blend, cornflour (see ingredients), a pinch of salt and a drizzle of olive oil. Add chicken, tossing to coat. Little cooks: Under adult supervision, older kids can help grate the carrot.

• Heat a large frying pan over medium-high heat, add enough olive oil to cover the base. • When oil is hot, dust off any excess flour, add chicken and cook, tossing occasionally, in batches, until browned and cooked through, 4-6 minutes. Transfer to a paper towel-lined plate and add a pinch of salt.

• While chicken is cooking, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • In a medium bowl, combine cos lettuce, carrot, tomato, a drizzle of the white wine vinegar and olive oil. Season to taste and toss to coat. Little cooks: Take the lead by tossing the salad!

• Bring everything to the table to serve. • Fill tortillas with mayonnaise, cos lettuce, carrot and tomato salad and popcorn chicken. • Sprinkle with Parmesan cheese to serve. Enjoy!