Simon Rimmer served up tasty peri peri chicken wraps on Steph’s Packed Lunch.

The ingredients are: 10g dried yeast, 250g plain yoghurt, 150ml water, 2tsp nigella seeds, 550g strong plain flour, Pinch salt and 40ml oil, plus a little extra oil for griddle.

For the peri peri sauce: 100ml olive oil, 6 cloves garlic, peeled and chopped, 3 red chillies, chopped, 3 bay leaves, 15g paprika, 1 mango, peeled and chopped and 6 cooked, skinless, boneless chicken thighs.

For the salad: ½ head iceberg, finely shredded, 6 tomatoes, deseeded and chopped, ½ cucumber, chopped, ½ red onion, peeled and finely sliced, juice of 1 lemon, 50ml extra virgin olive oil and 1tbsp mint, chopped.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.