Chicken kebab wrap

A kebab-shop version often has lettuce, cabbage, onion and tomato with garlic sauce, chilli sauce or both. Add the sauce just before eating so the bread stays firm.

Toss thin chicken strips with yoghurt, lemon, garlic, paprika and cumin, then roast on a tray at 220°C (200°C fan) for about 15–18 minutes, turning once. Check the thickest piece reaches 75°C for 30 seconds, then wrap with salad and sauce.

Put it in the fridge within two hours and eat it within two days, following Food Standards Agency advice. If you can, store the chicken separately from the salad and sauce to avoid a soggy wrap.

Remove the salad and cold sauce, then reheat the chicken until steaming hot all the way through; reheat leftovers only once, as the Food Standards Agency advises. Warm the bread separately and add the salad and sauce afterwards.

Dry washed salad well, keep juicy tomato and sauce away from the bread, and assemble just before serving. A quick toast in a dry frying pan helps the folded wrap hold together.

Use a warm flatbread or pitta instead; both are easy to fill with chicken, salad and sauce. For a kebab-shop feel, warm the bread briefly before adding the filling.

The chicken kebab wrap has more: it contains 13 g per 100 g, compared with 6.1 g in a falafel kebab wrap.

Yes. A chicken kebab wrap has 4.8 g fat per 100 g, compared with 8.8 g in a chicken wrap.