Rustic Italian Chicken Tacos

Heat a drizzle of olive oil in a medium frying pan over a medium heat. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, water (for the onion) and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes. Remove the pan from the heat and set aside.

While the onion is cooking, combine the garlic, rustic herb spice blend, plain flour and salt in a medium bowl. Add the chicken and toss to coat. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add 1/2 the chicken and cook, tossing regularly, until browned and cooked through, 4-5 minutes. Transfer to a plate lined with paper towel. Repeat with the remaining chicken, adding more oil if needed.

While the chicken is resting, combine the grated Parmesan cheese, mayonnaise, Dijon mustard, water (for the dressing) and 2 tsp olive oil in a small bowl. TIP: If you don’t like mustard, add a little at a time and taste as you go. Season to taste with salt and pepper. Mix well and set aside. In a medium bowl, place the cos lettuce and 1 tbs of the Parmesan dressing. Toss to coat.

Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.