400 g (13 oz) skinless chicken breast fillets, cut into chunks
1 red pepper, cored, deseeded and cut into chunks
1 large courgette, thickly sliced
2 tablespoons olive oil
4 large soft tortilla wraps
1/2 cucumber, cut into sticks
2 handfuls of bean sprouts
sweet chilli sauce, to serve
Mix together the curry paste, lime juice, yogurt and coconut milk in a large, non-metallic bowl. Add the chicken and stir well to coat. Leave to marinate for 5 minutes.
Thread the chicken pieces on to 8 metal skewers, alternating with the red pepper and courgette. Drizzle with the oil and cook under a preheated medium grill for 8–10 minutes, turning occasionally, until the chicken is cooked through and just starting to char and the vegetables are tender.
Meanwhile, warm the tortillas in a microwave. Divide the cucumber and bean sprouts between the wraps, top with the grilled chicken and vegetables and add a dash of sweet chilli sauce and a spoonful of yogurt to each. Roll up the tortilla wraps and serve.