Combine the light mayo, tomato ketchup, sriracha, gherkin juice, a pinch of garlic granules, and a pinch of paprika in a mixing bowl.

Stir the Zinger sauce until smooth, then refrigerate it while preparing the tacos.

Divide the chicken mince evenly among the 4 mini flour tortilla wraps, using about 62 g of chicken mince per wrap.

Press the chicken mince into a thin, even layer over one side of each tortilla wrap.

Season the chicken-covered sides with the remaining garlic granules, remaining paprika, salt, and black pepper.

Heat the cooking oil in a frying pan over medium-high heat.

Place the tacos chicken-side down in the hot frying pan, then fry for 3 to 4 minutes until the chicken is browned and cooked through.

Flip each taco so the tortilla side faces down, then place 1 light processed cheese slice on each cooked chicken layer.

Fry for another 1 to 2 minutes until the tortillas are golden underneath and the cheese starts to melt.

Slice the iceberg lettuce into thin shreds while the tacos finish cooking.

Top the cooked tacos with the shredded iceberg lettuce, using about 25 g per serving.

Crush the Chilli Heatwave Doritos over the lettuce, then drizzle the chilled Zinger sauce over all 4 tacos before serving.