Preparation time: 15 mins
Cooking time: 10 mins
Serves: 4

500g chicken tenderloin
Cooking oil spray
4 flour tortillas
Fresh parsley, to garnish
1/2 x 250ml bottle Paul Newman’s Own Classic Salad Dressing

Filling
4 large cos lettuce leaves, torn
4 green spring onions, finely sliced
1 yellow capsicum, chopped
1/2 Lebanese cucumber, finely sliced
250g punnet cherry tomatoes, halved
Salt and pepper, to taste

1. Combine 2 tablespoons of the dressing and chicken in a bowl. Reserve remaining dressing. Marinate for 10 minutes

2. Place four round ovenproof dishes (1 ½ cup capacity) upside down on an oven tray. Spray with cooking oil. Shape a tortilla over each dish and hold for 30 seconds

3. Cook in a moderately hot oven (190C) for about 10 minutes, or until crisp and browned. Remove and cool tortillas on dishes.

4. Spray a heated, non-stick fry pan with cooking oil. Add chicken, cook on both sides, until browned and cooked through. Remove from pan. Stand chicken for 5 minutes before cutting into 2cm pieces

5. To make filling, combine all ingredients in a bowl. Add chicken, toss well.

6. Spoon filling into tortilla shells. Drizzle with remaining dressing. Garnish with parsley.