Ingredients

• 200g chicken tenderloins
• half a red onion
• half a cabbage
• 3 garlic cloves
• mint
• olive oil
• white / red wine vinegar
• sugar
• mayonnaise
• salt
• pepper

Tools

1. oven
2. aluminum foil
3. frying pan
4. large bowl for pickling the vegetables

Steps

• Pickle onion

  • Thinly slice the onion

  • Crush or finely chop the garlic cloves

  • Combine and whisk in the large bowl:

  • 2 tbs vinegar

  • 1 tsp sugar

  • some salt and pepper

  • Add finely chopped onion, and toss it well to combine, leaving it aside

• Warm tortillas

  • Preheat the oven to 220 centigrade degree
  • Enclose 3 tortillas in foil, and put it the oven for 5 minutes or until they are softened (note heating them for too long would make them crispy, and unable to be folded)

• Cook chicken

  • Coat chicken tenderloins with finely chopped garlic and some chili powder
  • Heat the frying pan with one tbs olive oil on medium fire
  • Cook the chicken until browned
  • Roughly shred the chicken

• Serve up

  • Thinly slice the cabbage, leaving it aside
  • Finely chop the mint leaves, discarding the stems
  • Add cabbage, mint leaves to the pickled onion, tossing it well to combine
  • Spread the tortillas with mayonnaise
  • Top the tortillas with slaw and chicken