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For the marinade:
For the marinade, mix the together the garlic, oil, paprika and seasoning. Add the chicken and mix thoroughly. Cover and refrigerate for at least 12 hours.
For the garlic sauce:
To make the garlic sauce ix together the yoghurt, garlic, parsley and a pinch of salt. This can be made in advanced if it’s easier for you.
For the wrap:
Heat a griddle pan until smoking. Thread the pieces of chicken between 2 medium bamboo kebab skewers. (If you soak the skewers before using them they will not burn on the griddle). Lay the kebabs onto the griddle and grill for 5 mins on each side or until cooked through.
Meanwhile prepare your wrap. Lay each wrap on a plate and spread the garlic sauce between each wrap. Lay 2 lettuce leaves on each, one of the tomatoes, 3 of each of the pickles and finally top with a kebab. Fold the base up towards the middle and the sides in towards the middle. Serve immediately.
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