1. Combine 1 tablespoon olive oil and spice together on a large plate. Add the chicken and turn to coat both sides. Use a 7cm round cookie cutter, cut 3 circles from each corn tortillas.

2. Preheat barbecue plate or frying pan on medium-high. Brush both sides of tortilla rounds with a little oil. Cook for 1 minute each side until light golden. Remove to a wire rack to cool. Add the chicken, cook 6 minutes each side until cooked through. Remove to a clean board. Set aside to rest 10 minutes

3. Slice the chicken.  Very thinly slice 6 radish and the carrot into rounds. Add 1 cup watercress sprigs. Drizzle with remaining olive oil and squeeze over lime juice. Season and toss to coat.

4. Spoon a little mayonnaise onto each tortilla. Top chicken and salad. Serve with lime.