• Grate the carrot. Thinly slice apple into sticks. Thinly slice onion. • Cut chicken breast into 2cm chunks.

• In a medium bowl, combine shredded cabbage mix, apple and a drizzle of vinegar and olive oil. Season to taste. Little cooks: Take the lead by combining the ingredients for the slaw!

• 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. • Reduce heat to medium-high, then add carrot and onion and cook until tender, 3-4 minutes. • Add garlic paste and cook, breaking up with a spoon, until browned, 2-3 minutes. • Add BBQ sauce and splash of water and simmer until slightly thickened, 1-2 minutes. • Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.

• Spread mayonnaise over each tortilla, then top with slaw and BBQ chicken. • Sprinkle with shredded Cheddar cheese to serve. Enjoy! Little cooks: Take the lead and help build the tacos!