• Thinly slice cucumber into sticks.
• Cut tomato into thin wedges. 
• Grate carrot.
• In a small bowl, combine harissa paste and the mayonnaise. Set aside. 

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.

• Add paprika spice blend, and cook until fragrant, 1 minute. Remove from heat and stir in the honey.

TIP: Chicken is cooked through when it is no longer pink inside.

• In a large bowl, combine mixed salad leaves, tomato, cucumber, carrot and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper to taste.
• Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts until warmed through. 

• Spread tortillas with harissa mayo, then top with balsamic salad and smokey chicken.
• Garnish with flaked almonds to serve. Enjoy!