• Preheat oven to 200°C/180°C fan-forced. Slice mini flourtortillas into wedges. • Grate the carrot. Finely chop tomato and baby spinach leaves. Little cooks: Older kids, under adult supervision can help grate the carrot.

• Divide tortilla wedges between two lined oven trays (don’t worry if they overlap). Drizzle with olive oil, season with salt and turn to coat. • Bake until lightly golden and crispy, 8-10 minutes.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, stirring, until softened, 3-4 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add All-American spice blend and pulled pork and cook until fragrant, 2 minutes. • Add BBQ sauce and the water, stirring, until well combined, 1 minute. Season to taste.

• Meanwhile, combine tomato, baby spinach and a drizzle of vinegar and olive oil in a large bowl. Season to taste. • Divide nacho chips between plates and top with pulled pork mixture. • Top with salsa and sprinkle over shredded Cheddar cheese. • Dollop with mayonnaise to serve. Enjoy! TIP: Serve the nacho chips on the side if you prefer!