• Preheat your oven (for the wraps) to 220°C/200°C fan/gas mark 7.
• Drain the cheese, then cut lengthways into slices (3 per person). Place in a bowl of cold water. 
• Halve, peel and thinly slice the shallot.
• Trim the salad leaves, then thinly slice or tear into bite-sized pieces.

TIP: To avoid turning on your oven, dry-fry the wraps instead, 2-3 mins.

• To make your slaw, toss the shallot and coleslaw with aioli and paprika. Season to taste with salt and pepper. 
• Trim the cucumber, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.
• Just before serving, toss the cucumber with the salad leaves and a drizzle of oil. Season to taste with salt and pepper. 

• Remove the cheese slices from the water and pat dry with kitchen paper. Toss with the Cajun spice.
• Place a pan on a medium-high heat with a drizzle of oil.
• Add the chicken to the pan and fry until cooked through, 8-10 mins, then set aside. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. Remove once cooked.
• Add the cheese slices and fry until golden, 2-3 mins each side.
• Pop the wraps into the oven to warm, 1-2 mins.

• Serve wraps, salad, slaw, cheese, chicken and sweet chilli sauce separately.
• Assemble yourself at the table.