4 skinless and boneless chicken thighs (or leftover chicken from a roast!) Marinade in the spice mix, and warm through in the oven until piping hot.)
100ml olive oil
2 tsp paprika
2 tsp cumin
1 tsp coriander
1 tsp hot chilli powder
¼ tsp cinnamon
2 tsp salt
4 wholemeal tortilla wraps
150g plain Greek yoghurt
2 garlic cloves
1 tbsp lemon juice
Sea salt and black pepper to taste
Preheat the oven to 200°c (fan)
Cut the chicken thighs into chunky strips. Take a large roasting tray and place the chicken thighs in it.
Drizzle with olive oil, then add the spices and salt. Mix to combine and ensure the chicken pieces are evenly coated.
Roast in the oven for 30 minutes.
Meanwhile, crush or grate the garlic cloves into the yoghurt.
Dice the cucumber finely and add it to the garlicky yoghurt, along with the lemon juice and seasoning.
To serve, spread the sauce onto a wrap, top with the chicken pieces and your desired salad options (I have used sliced red peppers and spinach).