• Slice avocado in half, scoop out flesh and finely chop. Finely chop tomato. • In a medium bowl, combine avocado, tomato, a drizzle olive oil and a pinch of salt and pepper. Set aside. • In a small bowl, combine mild chipotle sauce and plant-based mayo. Set aside.

• In a second medium bowl, combine shredded cabbage mix and a drizzle of white wine vinegar and olive oil. Season and set aside.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken tenders in batches until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate. Roughly chop the tenders.

• Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Bring everything to the table to serve. • Fill the tortillas with some slaw, avocado salsa and crumbed chick'n, then drizzle over chipotle aioli. Enjoy!