• Preheat your oven (for the wraps) to 220°C/200°C fan/gas mark 7.
• Drain the grilling cheese, then cut lengthways into slices (3 per person). Place in a bowl of cold water. 
• Halve, peel and thinly slice the shallot.
• Halve the cabbage, cut out and discard the tough core, then thinly slice.

TIP: To avoid turning on your oven, dry-fry the wraps instead, 2-3 mins.

• To make your slaw, toss the shallot and cabbage with aioli and paprika. Season to taste with salt and pepper. 
• Trim the cucumber, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.
• Just before serving, toss the cucumber with the salad leaves and a drizzle of oil. Season to taste with salt and pepper. 

• Remove the cheese slices from the water and pat dry with kitchen paper.
• Toss the cheese together with the Cajun spice.
• Place a pan on a medium-high heat with a drizzle of oil.
• Once hot, add the cheese slices and fry until golden, 2-3 mins each side.
• Pop the wraps (2 per person) into the oven to warm, 1-2 mins.

• Fill the wraps with tossed salad, ruby slaw and cheese. 
• Drizzle over the sweet chilli sauce and wrap tightly.
• Cut in half and serve with any remaining filling on the side.