Recipe: Tandoori chicken and cucumber wraps

Ingredients

• 1 cup (250ml) bread flour
• ½ tsp (2.5ml) salt
• ½ tsp (2.5ml) baking powder
• 15g butter
• ¼ cup (60ml) warm water
• 400g skinless chicken thighs, deboned and thinly sliced
• 2 tbsp (30ml) Tandoori paste
• ½ cup (125ml) Greek yoghurt
• squeeze of lemon juice
• salt and freshly ground black pepper
• 1 x small butter lettuce, washed and torn
• 15g coriander, stalks removed
• 1 cucumber, shaven into ribbons (using a vegetable peeler)