If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the tortillas. 

Halve, peel and thinly slice the red onion.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Once golden, add half the red wine vinegar and sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.

While the onion is cooking, trim the cucumber and halve lengthways. Thinly slice widthways.

Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. Cut the tomatoes into 1cm chunks.

In a large salad bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) and remaining red wine vinegar.

Stir in the tomatoes, season with salt and pepper and mix well. Set aside to macerate. 

Once the onion has caramelised, pop into a small bowl and cover to keep warm. Wipe out the pan.

Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.

Once hot, add the diced chicken and pepper chunks. Sprinkle with the dried oregano and season with pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Fry, turning frequently, until golden and cooked through, 8-10 mins. Once golden, stir in honey (see pantry for amount) until glazed. Remove from the heat. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Meanwhile, in a small bowl, combine the sun-dried tomato paste and mayo (see pantry for amount).

Just before everything's ready, pile the tortillas (3 per person) onto a plate.

Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft.

If you're using the oven, pop them into the oven to warm through, 1-2 mins.

When everything's ready, add the rocket and cucumber to the tomato bowl. Toss to coat.

When everything's ready, lay the tortillas onto your serving plates (3 per person). 

To make your tacos, fill each one with the salad, chicken and pepper.

Spoon the caramelised onion on top and drizzle with the sun-dried tomato mayo. TIP: Tacos are best enjoyed eaten by hand, tuck in the ends and get stuck in!