Mexican Chicken Wraps

Coarsely grate the carrot and apple (no need to peel, but watch out for the apple core!), peel and grate the beetroot. Put it all in a bowl, and drizzle over the juice from half the lemon, add the yoghurt and mix. Don’t be alarmed, it will all go pink! 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.

Cut the baby gem lettuce in half lengthways, remove the root and thinly slice. Place in a bowl. Roughly chop the coriander.

Lay one chicken breast on a 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 rest of the chicken, then thinly slice into strips and cut into 1cm pieces. Put your chicken in a bowl and add a pinch of salt, a good grind of pepper, the Mexican spice, the rest of the lemon juice and the honey. Give everything a good mix.

Add a drizzle of oil to a large frying pan on medium-high heat, let it get hot, then add your 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 it is no longer pink in the middle. Once your chicken is cooked, put it in a bowl, add your coriander and stir together.

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