(click on the text to highlight each stage):

1. Heat the olive oil in a saucepan, add the shallots and cook over a medium heat for 5 minutes until softened.
2. Stir in the garlic, chili and tomatoes and cook for a further 10 minutes over a high heat until the tomatoes have reduced.
3. Add the vinegar and Billington's Light Muscovado, boil for 5 minutes, then remove from the heat and allow to cool.
4. Stir in the chicken and coriander.
5. Lay the tortilla wraps flat and top each one with a lettuce leaf, then divide the chicken mixture and natural yogurt between them.
6. Roll up the filled wraps in baking parchment, twist the ends of the parchment and slice each wrap in half widthways to serve.