Cut each chicken breast lengthwise into about eight long strips. Sprinkle the spice mixture over a plate, add the chicken strips and toss to coat. Sprinkle lightly with a little Tabasco, then set aside for 5 minutes.
Meanwhile, warm the tortillas, following the package instructions. Cut the papaya in half lengthwise and scoop out the seeds, then cut each half into eight slices and peel.
Heat 2 tablespoons of the oil in a large frying pan. Add the coated chicken strips and stir-fry for 6 minutes over a medium heat. Remove from the heat, sprinkle with half the lime juice and toss, scraping the residue from the pan.
Divide the salad leaves among the warm tortillas. Sprinkle over the rest of the oil and lime juice, then top with the chicken strips and slices of papaya. Season to taste, then roll up loosely and serve at once, allowing two per person.
Variations: Slices of fresh mango would be good as an alternative to papaya. Cajun seasoning is a New Orleans-style blend of herbs and spices including chili powder, but you could use any similar spicy seasoning.
Each serving: 48 g protein, 29 g fat of which 6 g saturates, 28.5 g carbohydrate, 4 grams fibre, 575 Calories