Peri-Peri Glazed Chicken & Haloumi Wraps

• Meanwhile, finely chop cucumber and tomato. Thinly slice spring onion. Slice lemon into wedges. • In a second medium bowl, combine cucumber, tomato, spring onion, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste and set aside. • Slice chicken thigh into 1cm strips. In a third medium bowl, combine chicken, peri-peri seasoning and a drizzle of olive oil.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. • Transfer to a bowl and cover to keep warm.

• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned, 3-5 minutes. • When chicken has 1 minute remaining, add sweet chilli sauce and a splash of water, tossing to coat.

• While chicken is cooking, place flatbreads on a second lined oven tray. Drizzle each with a little olive oil and season with salt. • Bake until warmed through, 4-7 minutes.