Mexican Chicken Wraps with Appley Beetroot Slaw

Coarsely grate the carrot and apple(watch out for the apple core!), peel and grate the beetroot. LH: Put this all in a bowl and drizzle over the juice from half the lemon, add in your yoghurt and mix. Tip: Don’t be alarmed, it will all go pink!

Cut the lettuce in half lengthways, remove the root and thinly slice. Roughly chop your coriander.

Lay your chicken breasts on your chopping board, place your hand flat on top and slice into it from the side. Open it up like a book. You’ve now butterflied your chicken! Repeat for the other breasts, then thinly slice into thin strips and cut into 1cm pieces. Put the chickenin a bowl and add ½ tsp of salt, a good grind of pepper, your mexican spice, the rest of the lemon juice and the honey. Give everything a good mix.

Add 2 tbsp of oil to a large frying pan on medium-high heat, let it get hot, then add the chicken to the pan.Tip: Do this in batches if your pan is small as you need to fry the chicken, not stew it! Cook for 3-4 mins until browned and golden. Tip: The chicken is cooked when no longer pink in the middle. Once your chickenis cooked, put it in a bowl, add the coriander and stir together.

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