• Grate the carrot. Thinly slice cucumber into sticks. • In a small bowl, combine oyster sauce, the soy sauce and brown sugar. 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 and a drizzle of vinegar. Season to taste.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken strips until browned and cooked through, 3-4 minutes each side. • Add the oyster sauce mixture and stir until the chicken is coated, 1-2 minutes. • While the chicken is cooking, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!

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