Tandoori Chicken Chapati Wraps

Finely chop the cos lettuce. Slice the cucumber length ways then slice again into 0.5cm batons. TIP: you can slice the cucumber into 0.5cm half-moons if you’d prefer. Zest the lemon until you have a pinch. Juice the lemon to reach 1 tbs (for 2 people)/ 2 tbs (for 4 people).

Add the Greek yoghurt to a small bowl with the lemon zest and juice. Drizzle with a little olive oil and season with salt and pepper. Stir well and set aside.

Heat a drizzle of olive oil in a large frying pan over medium-high heat. Add in the tandoori chicken and cook for 4-5 minutes, tossing regularly, until chicken is browned all over and cooked through. TIP: Chicken tandoori is usually cooked over a hot flame, giving it a blackened look, so don’t be worried if your chicken gets nice charred spots all over.

Heat the chapati in a sandwich press or microwave (place on a plate) for 10 seconds, or until warmed through.