SPICY! The spice blend is hot, use less if you're sensitive to heat. Slice the chicken breast into 2cm strips. In a medium bowl, combine the Mexican Fiesta spice blend and a good drizzle of olive oil. Add the chicken strips and toss to coat. Set aside.

Roughly chop the baby spinach leaves. Slice the lime into wedges.

In a second medium bowl, combine 1/2 the garlic aioli and a dash of water. Add the slaw mix, baby spinach, a squeeze of lime juice and a drizzle of olive oil. Season with salt and pepper. Toss to coat, then set aside.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the chicken, turning, until cooked through, 5-6 minutes.

While the chicken is cooking, microwave the mini flour tortillas on a plate for 10 second bursts, or until warmed through.

Thinly slice the spring onion. Spread the remaining garlic aioli over each tortilla. Top with some slaw and fiesta chicken strips. Garnish with the spring onion. Serve with any remaining slaw and lime wedges.