Spicy chicken wrap

To make the cracked wheat salad: Cut a small cross on the base of the tomatoes. Bring a pot of water to the boil and drop them in for about 30 seconds. Remove, peel and scoop out the seeds with a teaspoon. Chop the flesh into small cubes and set aside.

In a small pan, heat the butter, add the onion and cook until soft. Add the cracked wheat and toast over low heat for 1 minute. Add the wine, allow to bubble and reduce, then add enough water to just cover. Gently simmer for 5 minutes, or until the grains are tender and the water absorbed. Place in a bowl and cool, then add the tomato, parsley and lemon juice. Season to taste and mix well.

For the chicken: Preheat the oven to 180C. Heat a little olive oil in a frying pan and brown the chicken breasts on both sides. Transfer to the oven for about 10 minutes, or until just cooked through. Remove and rest for 10 minutes. Slice each breast into six pieces.

Mix the yoghurt and harissa together and set aside.

To make the wraps: Lay the three tortillas on a bench. For each tortilla: Lay two lettuce leaves on one half, spoon over a third of the salad, top with four slices of chicken and a good dollop of the yoghurt mixture. Roll up like a kebab (wrap in baking paper to take on a picnic). To serve, cut the wraps in half.

As an alternative, you can also serve the wraps open on a plate.