Chicken Wrap–of mixed heritage!

I sometimes crave a kebab. And just love a chicken tikka starter at the Indian, especially with the mint sauce and wrapped in a chapatti. So I decided to make my own version one evening, although, as expressed in the title, mine has several cultural influences. The wrap could be Mexican or Moroccan; the chicken is seasoned in an Indian tikka marinade; served with a Mediterranean salad; add a Greek tzatziki dip and very British mint sauce. Sounds like phaff? Think again, one of the quickest and easiest meals you'll ever make. And you can choose whether to make each component part or cheat and buy them, as I did!

You’ll need:

chicken (the best quality you can afford)

natural yoghurt / crème fraiche / cream

tikka marinade dry powder

flatbread

salad leaves

chopped cherry tomatoes, onion and pepper

mint sauce

tzatziki

lime juice

Method:

First, chop the chicken breast into pieces, marinate in yoghurt / cream and the tikka seasoning, then fry off.

Meanwhile, pop the flatbread on a plate, sprinkle with leaves, chopped cherry tomatoes, onion and pepper slices.

Once the chicken is cooked, place on top and spoon mint sauce and tzatziki on top. Squeeze fresh lime over, roll, and eat.

I promise, you'll want another once you've finished it, so I suggest making two to begin with!