1. Remove the cooked chicken from the bone and tear it into big shreds. Set aside.
2. To make the mint yoghurt, combine the yoghurt, chopped fresh mint and lemon juice in a small bowl. Whisk well and season to taste with salt and pepper. 3. To assemble the wraps, spread the top of each roti or tortilla with a thick layer of mint yoghurt.
4. Top each roti with shredded chicken, red pepper, onion, cucumber and a sprinkling of fresh chillies, to taste. Add a few sprigs of fresh mint or coriander. 5. Drizzle the Crosse & Blackwell Hot & Spicy Mayonnaise generously over the filling then gently roll up the rotis.
6. Serve with extra lemon wedges and mint leaves.