Preheat the oven to 200'C.
Remove the skin from the chicken thighs.
Peel the garlic cloves and roughly chop.
Finely dice the green chillies.
Zest the lemon.
Crush the cumin seeds in a pestle and mortar. Add the smoked paprika, olive oil, garlic and lemon zest. Pound all of these ingredients together in the pestle and mortar until you have a rough paste. Add more olive oil if needed. Smear this marinade all over the chicken.
Roast the thighs in the oven for 20 minutes until cooked through.
Mix the flour, water, cumin and salt together in a stand mixer until you have a smooth dough.
Leave to rest for 15 minutes and then divide it into 6 pieces. Shape into ball shapes and then roll very thinly.
Whilst rolling the dough, heat a frying pan until very hot. Once hot, place a wrap in the pan and cook until there are dark brown patches and the wrap begins to inflate. Turn over and cook for another 30 seconds. Continue until all of the wraps are cooked. To keep them soft wrap in foil until needed.
Wash all of the ingredients for the salad in cold water.
Shred the red cabbage and season with salt to soften the cabbage.
Finely slice the spring onion.
Finely slice the green chilli.
For the yogurt: Pick and shred the mint leaves.
Mix the mint with the yogurt and season with salt.
Once the chicken is cooked, allow it to cool and then cut it into thin slices.
Take a wrap and smear on a generous amount of the yogurt dip, top with the chicken and finish with the cabbage and spring onion. Roll the wrap around the filling and serve immediately.
«The longer you leave the chicken to marinade the more flavour it will have, overnight is best. Try cooking it on a BBQ when you can.»