Prepare the yogurt sauce: In a small bowl, combine the Greek yogurt, lemon juice, and a pinch of salt. Stir until smooth and creamy. The yogurt should be thick enough to hold a spoon upright. Set aside. You'll notice the lemon brightens the yogurt, giving it a fresh, tangy aroma.

Cook the chicken: Heat 1 tablespoon of olive oil in your large frying pan over a medium-high heat until it shimmers. Add the sliced chicken in a single layer — you should hear a satisfying sizzle. Cook for 4-5 minutes, stirring occasionally, until the chicken turns golden brown on the edges and feels firm to the touch. The kitchen will fill with a savoury, roasted smell. Remove the chicken to a plate and set aside.

Sauté the vegetables: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Tip in the diced onion and cook for 3 minutes, stirring often. The onion should become translucent and soft, releasing a sweet, mild fragrance. Add the garlic and red bell pepper, cooking for another 2 minutes. The pepper will soften slightly and deepen in colour.

Spice the mixture: Sprinkle the cumin, smoked paprika, and ground coriander over the vegetables. Stir constantly for 30 seconds until the spices become fragrant — you'll notice a warm, earthy aroma that signals they are ready. Return the cooked chicken to the pan. Toss everything together and cook for 1 minute to meld the flavours. Taste and adjust salt and pepper. The filling should look glossy and well-coated.

Warm the tortillas: In a clean, dry frying pan over a medium heat, warm each tortilla for about 20 seconds per side. You're looking for them to become pliable and lightly speckled with golden spots, not crisp. Stack them on a plate and cover with a clean tea towel to keep them soft.

Assemble the wraps: Lay a warm tortilla flat on your work surface. Spoon a generous line of the chicken filling down the centre, leaving about 5cm clear at each end. Top with a handful of mixed salad leaves, a few cherry tomato halves, and a drizzle of the yogurt sauce. Fold the sides inwards, then roll tightly from the bottom, tucking the filling in as you go. You should feel a snug, secure wrap in your hands.

Toast the wraps: Place the assembled wraps seam-side down in the same dry pan over a medium heat. Cook for 2-3 minutes until the bottom is golden and crisp — you'll hear a gentle sizzle. Flip carefully using tongs and cook for another 2-3 minutes. The wrap should feel firm and the exterior will be evenly toasted with visible golden marks.

Rest and slice: Remove the wraps from the pan and let them rest for 1 minute on a cutting board. This resting time allows the filling to settle, making slicing cleaner. Using a sharp knife, cut each wrap diagonally in half. The cross-section should reveal neat layers of chicken, vegetables, and salad.