Mini chicken tacos

Method

1. Shred or chop the cooked free-range chicken breast, chilli and mango, then mix with the lime juice. For the bases, slice the tortillas into 20 x 3cm diamond-shaped pieces.
2. Gently toast the tortilla pieces in a dry pan until turning golden and crisp. Leave to cool, then spoon the mix onto each tortilla piece and top with sprigs of fresh coriander.