Chicken “cauliflower” tacos with Cauliflower Wraps

Preheat the oven to 180C.

Pulse the cauliflower in a blender or finely chop until it is a consistency similar to couscous.

Place in a bowl and microwave for 2 minutes. Stir and then microwave for another 2 minutes.

If you do not have the above appliances, cut the cauliflower into small florets and boil until tender. When tender, mash.

Use a kitchen towel to squeeze any water from the cauliflower.

Place the cauliflower in a mixing bowl and season well with salt and pepper.

Add half of the oregano and paprika to the cauliflower and stir through.

Whisk the egg in a bowl and then stir through small portions of the egg to the cauliflower mixture until it forms a thick pasty consistency, but is not too runny.

On a prepared baking tray, press the balls of the cauliflower mixture into flat disc shapes which will form the tortillas.

Place the baking tray in the oven and bake for 15 minutes (flip after 8-9 minutes).

Peel and slice the red onion.

Halve and juice the lime. Reserve the juice and set aside.

Slice the red cabbage and yellow capsicum.

Slice the raddish and chop the tomatoes and fresh coriander.

In a frying pan heat the olive oil over medium-high heat.

Chop the chicken into strips.

Add the red onion and capsicum and satuee until softened.

Add the chicken and fry until the chicken changes colour.

Add the chopped tomatoes and stir through. Simmer until the chicken has cooked through.

Season the chicken tortilla filling with the remaining oregano, paprika and season with salt and pepper to taste.

Remove the tortillas from the oven and distribute among serving plates.

Arrange the tomato, cabbage and raddishes atop the tortillas.