Ingredients

• 500g (1lb) chicken thigh fillets, sliced into strips
• 4 wraps (wholemeal or white)
• mixed salad, to serve

  For the marinade

• 2 green chillies, deseeded and roughly chopped
• 4 garlic cloves, roughly chopped
• 5cm (2in) piece ginger, roughly chopped
• handful fresh coriander leaves
• handful fresh mint leaves
• 150g (5oz) natural yogurt

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C.
2. In a small food processor, whizz together the marinade ingredients, until combined. Season to taste and transfer to a bowl. Set aside 4-5 tbsp for serving, and then stir the chicken into the remaining marinade mixture.
3. Arrange the chicken on a foil-lined baking sheet. Bake for 20-25 minutes, or until cooked through and no pink meat is showing.
4. Divide the salad and chicken between the wraps and drizzle with the reserved yogurt dressing. Roll up to serve.