Preparation Time60 minutes
Serving Size4 People
Mix the paprika, yogurt, cumin and garlic in a large ceramic or glass mixing bowl and season with salt and pepper.
Transfer a generous spoonful to another small bowl and set aside. Toss the chicken in the large bowl, marinade with the yogurt, then set aside for at least 40 minutes.
Heat the grill to a medium-high. Put the marinated chicken thighs on a lined grill pan and grill for 9-11 minutes. Turn and grill for 6-7 minutes, or until cooked through and charred in places.
Transfer to a board and chop it roughly. Heat the flatbreads under the grill for 1-2 minutes, then divide the chicken, cucumber, tomatoes, and lettuce equally among the wraps. Add a spoonful of cold water to the reserved bowl of yogurt mixture to thin it slightly and make a dressing.
Drizzle some into the wraps, then roll up and serve with the pickled green chilies on the side.