First, make the teriyaki sauce. To make the sauce add the tamari, honey, water, ginger, garlic, pepper and rice vinegar to a small saucepan. Whisk well to combine. Pour a small amount of the liquid into a small bowl and add the corn starch. Whisk well to combine until there are no lumps. Pour the slurry back into the sauce mixture. Turn the heat to low and gently warm the sauce, whisking slowly until it thickens slightly and the sauce is glossy. Turn off the heat and set aside.

Add the olive oil to a large frying pan and bring to a medium heat. Once hot add about 1/3 of the chicken strips. Fry until golden on both sides and cooked through. Transfer to a large bowl or plate and cook the next batch of chicken, being careful not to overcrowd the pan. Repeat this process until all of the chicken breast is fried. Return all of the cooked chicken back to the pan. Pour the teriyaki sauce over the cooked chicken and stir through, cooking until the sauce is nice and sticky.

Heat up the tortillas - I like to heat each tortilla up over the open flame on my gas cooktop but they can also be heated in the microwave or oven, just follow packet instructions.

To serve, top a heated tortilla with some red cabbage, white cabbage, spring onions, teriyaki chicken and a drizzle of mayonnaise.