400g/14oz boneless chicken thighs, cut into 2cm/1in cubes and pierced with a fork
2 tbsp lactose free melted butter, for basting
5 ready-made gluten free wraps, wrapped in foil and placed in the oven for the last five minutes of cooking
2 tomatoes, finely sliced
½ cucumber, finely sliced
1 Little Gem lettuce, finely sliced
3 tbsp lactose free yogurt mixed with 1 tbsp chopped mint, to serve
You'll need ten wooden skewers, soaked in water for half an hour
Place all the marinade ingredients into a food processor and blend until smooth. Pour into a large bowl and stir in the chicken cubes. Mix well and leave to marinate in the fridge for as long as possible, preferably overnight. Bring back to room temperature an hour before cooking.
Preheat the grill to medium. Thread the lamb cubes onto the skewers leaving a space between each piece and place under the grill. Cook for around 5-6 minutes, turning halfway through cooking, until tender.
Alternatively, cook in an oven preheated to 200C/400F/Gas 6 for eight minutes. Baste with the melted lactose free butter and cook for another minute or two until the chicken is cooked through.
Divide the chicken pieces into five equal portions and place each portion in the centre of a warmed gluten free wrap. Top with a handful of the sliced vegetables and a spoonful of lactose free yogurt. Roll up and serve.