1 green chilli, deseeded and finely chopped (optional)
4 tbsp chopped fresh coriander
juice 1 lime
2 seeded tortillas
1 avocado, halved and stoned
Stir the garlic into the yogurt. Spoon 2 tbsp into a medium bowl, add the spices and oregano, and stir well. Add the chicken and toss until coated.
Heat a griddle pan and griddle the chicken for 5 mins, turning once, until cooked all the way through but still moist. (If you want to fry the chicken, wipe a little oil in a non-stick pan first or the spices will burn.)
Mix the tomatoes with the onion, chilli (if using), coriander and lime to taste. Heat the tortillas following pack instructions. Scoop the flesh from the avocado, squash half on top of each tortilla, then add the chicken and the salsa salad. Spoon over the garlicky yogurt, roll up and eat while still hot.