Chicken tortilla with Mexi slaw and avocado cucumber yoghurt

Instructions

1. Preheat oven to 200°C. In a baking dish lined with baking paper, place chicken breasts. Spray with oil and season with pepper, cumin and smoked paprika. Bake for 10-25 minutes, until cooked through.
2. In a large bowl combine carrot, cabbage, spring onion and coriander. Dress with lemon juice and chilli oil. Set aside.
3. To make avocado cucumber yoghurt, combine all ingredients in a blender or food processor and process until smooth.
4. In a pot over a low to medium heat, warm refried beans gently. In a dry pan over a medium heat, warm tortillas for 20 seconds on each side. Slice chicken breasts. Fill tortillas with beans, chicken, slaw and avocado cucumber yoghurt. Top with hot sauce, if using.