INGREDIENTS

• 2 spring onions

• 2 carrots

• 2 Lebanese cucumbers

• 2 tomatoes

• 1 lime

• 12 flour tortillas

• free-range chicken breast fillets

• 10g smoky barbecue seasoning

• 10g aioli mayonnaise

• 50g baby spinach leaves

• 2 tsp extra virgin olive oil

• 1 tbs olive oil

METHOD

1. Prep salad ingredients

Read through the recipe. Heat the oven to 220C, fan-forced, for the tortillas (or you can use a microwave if you prefer). Thinly slice the spring onions. Shred the carrots using a julienne peeler or coarsely grate with a box grater. Peel the cucumbers into ribbons with a vegetable peeler.

2. Make tomato salsa

Finely chop the tomatoes. Finely grate the lime zest, then juice. Combine the tomato, spring onion, 2 tsp lime juice and 2 tsp extra virgin olive oil in a bowl. Season with salt and pepper.

3. Warm tortillas

Enclose the tortillas in two foil packages. Put in the oven for 8 mins or until softened and warmed through. (To microwave, just before serving, put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through. Repeat with the remaining tortillas.)

4. Season chicken

While the tortillas are warming, thinly slice the chicken into strips. Combine the barbecue seasoning and 1 tbs olive oil in a large bowl and season with salt and pepper. Add the chicken and toss to coat.

5. Cook chicken

Heat a large frypan over medium-high heat. Cook the chicken, in batches if necessary, stirring occasionally, for 2-3 mins until golden and cooked through. Remove from the heat.

6. Make lime aioli

Meanwhile, put the aioli, 1 tsp lime zest and 2 tsp lime juice in a bowl, season with salt and pepper and stir to combine. Divide the tortillas among plates and spread with the lime aioli. Fill with the spinach, carrot, cucumber, chicken and tomato salsa to serve.