a) If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the tortillas. Boil a full kettle.

b) Halve the salad potatoes (no need to peel). Halve any larger potatoes again.

c) Pour the boiled water into a medium saucepan with 1/2 tsp salt and bring back to the boil on high heat.

d) Add the potatoes to the water, lower the heat to medium and cook until tender, 12-15 mins.

a) Meanwhile, halve, peel and thinly slice the red onion.

b) Grate the Cheddar cheese.

c) In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set your dressing aside.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the chicken and red onion to the pan. Sprinkle over half the Mexican style spice mix and season with salt and pepper.

c) Stir-fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) When the potatoes are cooked, drain in a colander and allow to steam for a few mins.

b) Return the potato pan to medium heat and melt half the butter (see pantry for amount).

c) Add the remaining Mexican style spice mix and a pinch of sugar. Cook until fragrant, 30 secs.

d) Add the potatoes back to the pan and toss to coat in the spiced butter. Season with salt and pepper. Remove from the heat and cover to keep warm.

a) Once cooked, add the hot sauce, honey and remaining butter (see pantry for amount) to the chicken. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

b) Allow to melt and stir to combine, 1 min. Toss to coat the chicken, then remove from the heat.

c) Pile the tortillas (2 per person) onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft.

d) If you're using the oven, pop them into the oven to warm through, 1-2 mins.

a) When everything's ready, add the leaves to the dressing bowl and toss to coat.

b) Share the tortillas between your plates. Spread over the mayo (see pantry for amount). 

c) Top with the baby leaf salad and chicken. Drizzle over any remaining sauce from the pan. Sprinkle over the cheese.

d) Serve the buttery spiced potatoes alongside.

Enjoy!