Mix all the ingredients for the marinade in a large bowl.
Cut the chicken meat into pieces of about 2 cm. Place in the marinade and cover completely. Leave to rest for about 10 hours.
Take from the bowl and cut into small pieces.
Whisk eggs in a bowl, put flour and breadcrumbs in one bowl each and prepare the chicken. First roll in the flour then in the egg then in the breadcrumbs.
Cut the red cabbage into fine strips and place in a bowl. Mix with lemon juice, salt, sugar and lemon zest (some lemon zest to garnish) and put aside.
Heat oil and butter in a deep pan. Bake the breaded chicken pieces until golden brown.
Heat the tortillas in a pan or in the oven.
Put Brunch pumpkin pesto spread in a bowl and stir a little. Then spread over the tortillas.
Spread the red cabbage, fried chicken, sliced radishes evenly over the tortillas.
Garnish with parsley, lemon zest and pumpkin seeds.