• Grate carrot. Thinly slice pear into sticks. • Cut chicken breast into 2cm chunks. In a medium bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil. • In a small bowl, combine the soy sauce, honey and vinegar. Little cooks: Help combine the ingredients for the sauce!

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Return all chicken to the pan, add honey-soy mixture and cook, tossing chicken, until coated and sauce has slightly thickened, 1-2 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, add carrot, pear, shredded cabbage mix, garlic aioli and a drizzle of vinegar 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.

• Bring everything to the table to serve. • Top tortillas with some pear slaw and honey-soy chicken. • Garnish with crispy spring onion to serve. Enjoy! Little cooks: Add the finishing touch and sprinkle over the spring onion.