Creole chicken wraps with US-style chopped salad

Method

1. Toss the chicken in the seasoning, then add the oil and plenty of sea salt. Set aside.
2. Split the cucumber lengthways, remove the seeds with a teaspoon, then roughly chop and put in a large bowl with all the salad ingredients. Mix the dressing ingredients, season, tip into the bowl and toss well. Tip onto a chopping board and chop until all the bits are around the same size (it’s easiest with a sharp knife in each hand). Taste and season, then chill.
3. Heat a griddle or frying pan until smoking, then cook the chicken pieces for 2-3 minutes on each side until blackened and cooked through. If you have a gas hob, hold the wraps over the flame for 30 seconds on each side to puff up and blacken slightly. Otherwise, do this in a clean frying pan. Serve the chicken piled up with the salad and the wraps for everyone to dig into.