Quick chicken kebabs

Method

1. Mix the yogurt, paprika, cumin and garlic in a large ceramic or glass mixing bowl and season with salt and pepper. Transfer a generous spoonful to another small bowl and set aside. Toss the chicken in the large bowl with the yogurt marinade, then set aside for 30 minutes or as long as you can. (You could do this the night before; cover it and leave it to marinate in the fridge.)
2. Heat the grill to medium high. Put the marinated chicken thighs on a lined grill pan and grill for 8-10 minutes, then turn and grill for 5-6 minutes until cooked through and charred in places. Transfer to a board and roughly chop.
3. Heat the flatbreads under the grill for 1-2 minutes, then divide the chicken, cucumber, tomatoes and lettuce equally among the wraps. Add a spoonful of cold water to the reserved bowl of yogurt mixture to thin slightly and make a dressing. Drizzle some into the wraps, then roll up and serve with the pickled green chillies on the side.