Chickpea and chicken open wraps

Instructions

1 In a small bowl, toss chickpeas in half of the paprika and cumin and half of the oil. Set to one side. In a medium bowl, toss chicken in remaining spices and oil, a tablespoon of the citrus juice and salt. Leave to marinate for at least an hour, or overnight in the fridge.

2 Preheat oven to 200°C. Line a baking pan with baking paper and place chickpeas on it. Cook for 25-30 minutes, or until golden brown and crispy. Toss several times during cooking.

3 Meanwhile, spray a non-stick frying pan with oil and set over a medium-high heat. Add chicken and fry until golden brown and cooked through, turning once during cooking. Leave to rest for 5 minutes, then slice.

4 In a bowl, mash avocado with yoghurt, a little of the coriander and the remaining citrus juice. Season with pepper.

5 Heat wraps in the oven for the final few minutes of chickpea cooking time. Remove and place in bowls to allow the wraps to form cups.

6 To assemble wraps, spread the base with some avocado mash, then add tomato, onion, chicken and chickpeas. Season with pepper and sprinkle over remaining coriander. Serve as open wraps.