Speedy Tandoori Chicken Tacos

Juice the lemon to get 2 tsp for 2 people / 1 tbs for 4 people. Shred the cos lettuce. Cut the Roma tomato into 1 cm chunks. Cut the cucumber in half lengthways then slice into 0.5 cm batons. TIP: Slice the cucumber into 0.5 cm half-moons if you’d prefer.

In a small bowl, combine the Greek yoghurt and lemon juice. Add a drizzle of olive oil and season to taste with salt and pepper. Mix well and set aside.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Once hot, add the tandoori chicken and cook for 4-5 minutes, tossing regularly, until the chicken is browned all over and cooked through. TIP: The chicken is cooked when it's no longer pink inside.

While the chicken is cooking, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.