a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

c) Put the sliced pepper onto a baking tray and drizzle with oil. Season with salt and pepper.

d) When the oven is hot, bake on the top shelf until soft and slightly charred, 14-16 mins.

a) While the pepper cooks, heat a drizzle of oil in a medium frying pan on medium-high heat.

b) Once hot, add the diced chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

c) Stir-fry until the chicken is golden brown and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Add the garlic and peri peri seasoning to the chicken. Fry for 1 min.

a) While the chicken cooks, trim the lettuce, halve lengthways, then thinly slice.

b) Grate the cheese.

c) In a small bowl, mix together the mayo (see pantry for amount) and sweet chilli sauce.

a) A couple of mins before you're ready to serve, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.

a) When everything's ready, lay the tortillas onto your serving plates (3 per person).

b) To make your tacos, spread the base of each with sweet chilli mayo, top with the lettuce, charred pepper and peri peri chicken.

c) Finish with your grated cheese.

Enjoy!