Chicken: Heat a pan to medium heat and season 2 chicken thighs with 1 tsp salt, 1 tsp pepper and 1 tsp garlic powder. Add 1 tsp olive oil to the pan and cook for 7-8 minutes per side, until cooked. Remove and dice.

Vegetables: Slice 1 capsicum into small pieces. Dice 1 onion into small cubes and set this aside for later. Once the chicken has cooked, remove from the heat and add the capsicum. Sautee for 3-4 minutes until just cooked then remove and turn off the heat.

Finish up: (Per wrap): Lay 1 wrap on a plate/board. Sprinkle ¼ cup cheese, lay 1 small handful of baby spinach over the cheese, top with diced chicken and then capsicum. Season with a crack of salt & pepper and add ¼ cup grated cheese. Top with another wrap, and then grill on a pan or in a toasted sandwich press until the wraps are golden brown and the cheese has melted.

Serve: Slice into 6 or 8 pieces, drizzle with bbq sauce, top with diced onions and torn coriander. Finish with a dollop of sour cream.