Place the radish in a preserving jar. Place the water, vinegar, sugar and salt in a pan, bring to the boil and pour over the radish. Seal the preserving jar, leave to cool, chill for at least 2 hrs.
Pour the Coca Cola into a pan along with all the other ingredients up to and including the salt, bring to the boil. Add the chicken breasts, simmer over a low heat for approx. 20 mins., stirring occasionally. Remove the pan from the heat, leave to cool. Pull apart the chicken using two forks. Mix in the raspberries.
Heat the mini tortillas according to the packet instructions. Spread the BBQ sauce, chicken, radish, celery and peanuts on top, garnish with the coriander.