• Grate carrot. Drain sweetcorn. Thinly slice spring onion. • Cut chicken breast steak into 1cm strips. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine chicken strips, Mexican Fiesta spice blend and a drizzle of olive oil. Set aside.

• Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken and sweetcorn, tossing occasionally, until browned and cooked through, 3-5 minutes. • Remove pan from heat, add the honey and toss to coat. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Meanwhile, combine shredded cabbage mix, carrot and a drizzle of white wine vinegar and olive oil in a second large bowl. Season to taste and toss to combine. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.

• Top each tortilla with slaw and Mexican chicken and corn. • Drizzle over mayonnaise and garnish with spring onion to serve. Enjoy!