Pre-heat the oven and cook your roast chicken according to packet instructions.
Make the cabbage & leeks (recipe in the comments)
Place the stuffing mix into a bowl and stir in the boiling water. Leave to rest for 10 minutes.
Carve the chicken and make up the chicken gravy.
Heat a good glug of oil in a non-stick pan.
Use the back of a spoon to spread a thin layer of stuffing on the tortillas, right up to the edges.
Place the taco, stuffing side down in the hot oil and fry on a medium heat for around 4 minutes on a medium heat, pressing the top down regularly with a spatula, to help it crisp up.
Flip it over and fry the other side for a couple of minutes.
Top with creamy cabbage and ledk, roast chicken and a drizzle of gravy.
Fold it in half and serve!
