Miso chicken wraps with pickled cucumber tzatziki

Method

1. Cut the chicken thighs into small strips and place them into a mixing bowl. Add in the miso paste, smoked paprika, mixed herbs, and 1 teaspoon of the garlic paste. Then add the pickle brine, season with black pepper, and mix well. Leave to marinate for at least 45 minutes.
2. To make the tzatziki, dice the fresh cucumber and 3 pickled cucumbers from the pickle jar into small pieces. Add the chopped herbs, and mix into the kefir yoghurt (or fat-free yoghurt). Add in the final teaspoon of garlic paste and stir well. This can be kept in the fridge for up to 2 days.
3. Turn the grill onto a medium-high heat. To cook the chicken, using the spray oil, spray a few sprays onto a baking tray and lay out the chicken into a single layer. Place the tray under the grill and allow the chicken to cook for 7 minutes. Using tongs, flip the chicken over and cook on the other side for 7 minutes. Make sure that the chicken is cooked all the way through before eating.
4. To serve, warm the flatbreads under the grill for 1–2 minutes before spooning over the pickled cucumber tzatziki and adding the chicken. Finish with fresh herbs and pickles, and serve.