Ingredients:

• 1 Tbsp sweet paprika;
• 1/2 tsp cayenne pepper;
• 1/2 tsp sea salt;
• 1/4 tsp dried chilli flakes;
• 2 garlic cloves, crushed;
• 2 tbsp finely chopped fresh coriander leaves;
• 2 tbsp lime juice;
• 1/4 cup olive oil;
• 800g chicken tenderloins;
• 8 large Lebanese bread rounds;
• 150g mixed salad leaves

Method:
Combine paprika, cumin, pepper, salt, chilli flakes, garlic, coriander, lime juice and oil in a large ceramic baking dish. Cook chicken for 4 to 5 minute each side or until cooked through. Stir to combine. Cover with plastic wrap.  Cook bread for 1 to 2 minutes each side or until warmed. Layer bread with chicken and salad leaves. Roll up to enclose filling. Serve.