Slice the chicken into thin strips. Sprinkle over the paprika, cumin, coriander and cayenne, and rub into the chicken. Set aside for 10-15 minutes in the fridge.
Heat the oil in a large frying pan, and cook the chicken for 6-8 minutes, or until cooked through. Remove with a slotted spoon and set aside.
Add the veggies to the pan and cook for 4-5 minutes until beginning to soften. Add the chicken back to the pan and mix well to combine.
Add 4 tbsp of the salsa to the pan, reserving the rest to serve. Stir through and heat for 1 minute.
Meanwhile, mix the Greek yogurt with the cucumber and coriander. Spread 1/8 of the chicken mixture on a wrap, then top with a little of the reserved salsa and a dollop of the Greek yogurt. Repeat with the remaining wraps.
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