Prep the ingredients – Preheat the oven or air fryer and cook the freezer fries according to the packet instructions.

Ensure the tomatoes, red onion and mint (if using) are washed, cut and ready.

Make the garlic yoghurt sauce – In a small bowl, combine the Greek yoghurt and toum or garlic dip (or freshly minced garlic and salt, if not using garlic dip). Set aside.

Marinate the chicken – Put the chicken in a large bowl. Add the tomato paste, Greek yoghurt, lemon juice, minced garlic, cumin, cardamom, garlic powder, onion powder, sweet paprika, smoked paprika, sea salt, black pepper and olive oil.

Toss the chicken using tongs, ensuring each piece is well coated with the marinade. You can cook the chicken immediately, or allow the chicken to marinate, covered and refrigerated, for up to 24 hours for a deeper flavour.

Cook the chicken – Heat a large, heavy-based frying pan over medium–high heat. Once hot, add the marinated chicken and cook for 5–6 minutes on each side, or until fully cooked and slightly charred.

Add the water in the last 3 minutes of cooking to loosen up all the crispy bits on the base of the pan.

Remove the chicken from the pan and let it rest for a few minutes before slicing into thin strips. Drizzle with the pan juices.

Assemble the wraps – Lay your bread of choice on a plate. Spread a generous amount of the garlic yoghurt sauce in the centre. Top with the sliced chicken, crispy fries, tomato, red onion, shredded mint and a sprinkle of sumac (if using).

Fold the sides of the flatbread up in the shape of a taco.

Serve – Serve the wraps immediately, with extra yoghurt garlic sauce on the side for dipping.