Mexican Chicken Wraps

Coarsely grate the carrot and apple. Peel and grate the beetroot. Put all three in a mixing bowl and squeeze over half the lemon juice. Add the yoghurt and mix. TIP: If your children aren't fans of beetroot, leave it out of the slaw and add it in separately for the adults at the end. Remove the baby gem root, halve lengthways, thinly slice and put in a small bowl. Roughly chop the coriander (stalks and all).

Lay each chicken breast on a chopping board, place your hand flat on top and slice into it from the side so you can open it up like a book. You’ve now butterflied your chicken! Chop into 1cm pieces. Put the chicken in a mixing bowl. Add the fajita seasoning, the remaining lemon juice and the honey. Season with salt and black pepper and mix well.

Put a drizzle of oil in a frying pan on medium-high heat. When hot, add the chicken. Cook until lightly browned, 5-6 mins. If your pan is small, do this in batches as the chicken needs to fry, not stew! TIP: The chicken is cooked when it is no longer pink in the middle. Once done, put the chicken in another mixing bowl. Add the coriander and stir to combine.

Put the tortillas in your oven to warm through for a few minutes while you put your bowls of lettuce, slaw and chicken on the table, along with a big plate of potato wedges!