Combine the 150 g all-purpose flour, 2 tablespoons fromage blanc, 1 tablespoon curry powder, 1 teaspoon ground turmeric, 1/4 teaspoon salt, and 60 ml water in a mixing bowl.

Knead the dough for 3 minutes until smooth, then cover and rest it for 10 minutes.

Mix 1 tablespoon smoked paprika, 1 tablespoon ground cumin, 1/4 teaspoon salt, and the black pepper in a small bowl.

Coat the chicken breast with the prepared spice mixture, then cut it into bite-size strips.

Dice the yellow bell pepper and halve the cherry tomatoes.

Whisk 2 tablespoons mayonnaise, 2 tablespoons fromage blanc, 1 teaspoon hot sauce, and juice from half the lemon until creamy.

Divide the rested dough into 4 equal balls, then roll each ball into a thin 15 cm round.

Cook each dough round on a dry hot pan for 1 to 2 minutes per side until lightly browned and pliable.

Heat the olive oil in a pan, then cook the seasoned chicken for 6 to 8 minutes until browned and fully cooked.

Add the diced yellow bell pepper and sweet corn to the chicken, then cook for 3 minutes until warmed and tender-crisp.

Fill each warm taco with the chicken mixture and cherry tomatoes.

Drizzle the tacos with the creamy hot sauce and finish with juice from the remaining lemon half.