We used Ancient Fire naan bread, available in the fridge section of major supermarkets. You can replace naan with wraps, if preferred.
8 chicken tenderloins (500g)
1⁄2 cup medium peri peri marinade
250g packet microwaveable
2 x 250g packets fresh naan bread
1⁄3 cup whole egg mayonnaise
30g baby rocket leaves
1 large carrot, peeled, thinly shredded
1 Lebanese cucumber, thinly sliced
Toss chicken and 1⁄3 cup marinade in bowl.
2 Heat an oiled, large, non-stick frying pan over a medium to high heat. Add chicken. Cook for about 5 minutes on each side, or until cooked. Remove.
3 Meanwhile, heat rice and naan bread according to packet directions.
4 Stir remaining marinade into mayonnaise in a bowl until smooth.
5 To serve, spread rice down the centre of each naan bread. Top with chicken and combined rocket, carrot and cucumber. Spoon over mayonnaise mixture. Roll up to enclose. Secure with metal skewers.