• Grate carrot. Thinly slice radish. • In a small bowl, combine oyster sauce, the brown sugar and soy sauce. Little cooks: Older kids can help grate the carrot under adult supervision.

• In a medium bowl, combine shredded cabbage mix, carrot, garlic aioli, the sesame oil (if using) and a drizzle of vinegar. Season to taste.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add oyster sauce mixture and stir until chicken is coated, 1-2 minutes. Remove from heat. • Microwave mini flour tortillas on a plate in 10 second bursts, or until warmed through. Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot! TIP: Chicken is cooked through when it's no longer pink inside.

• Bring everything to the table to serve. Fill tortillas with some creamy slaw, radish and Asian chicken. Enjoy! Little cooks: Add the finishing touch by sprinkling over the shallots!