• Preheat your oven (for the wraps) to 220°C/200°C fan/gas mark 7.
• Drain the cheese, then cut lengthways into slices (3 per person). Place in a bowl of cold water. 
• Halve, peel and thinly slice the shallot.
• Trim the salad leaves, then thinly slice or tear into bite-sized pieces.

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

• To make your slaw, toss the shallot and coleslaw mix 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.
• Chop the bacon into 2cm cubes. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
• Place a pan on a medium-high heat with a drizzle of oil.
• Once hot, add the cheese slices and bacon and fry until golden, 4-6 mins. Turn the cheese halfway through cooking.
• Pop the wraps (2 per person) into the oven to warm, 1-2 mins.

• Serve wraps, salad, slaw, cheese, bacon and sweet chilli sauce separately.
• Assemble yourself at the table.