Spicy Chicken Wraps

1. In a bowl mix together lime juice, Shemin’s Curry Paste and the chopped mint.

2. Cut the chicken into thin strips.

3. Add the chicken to the marinade and mix well to coat the chicken. Cover and leave in the fridge for 30 mins.

4. Mix together the yoghurt and houmous, cover and chill until required.

5. Heat the oil in a large frying pan and cook the chicken for 8-10 minutes or until golden brown and cooked through.

6. Lay the wraps on a flat surface, divide the chicken between the four wraps, top with a generous spoonful of the houmous and yogurt mixture.

7. Add salad leaves, tomatoes and yellow and red pepper slices.

8. Fold the wraps and cut diagonally. Secure with a toothpick if necessary