Blend all the sauce ingredients together until smooth.
Cut the chicken into smaller pieces and season with the spices.
Coat the chicken in the sauce and marinate overnight.
Bake the chicken at 170°C fan for 30 minutes, then increase to 180°C for 15 minutes.
Cook the beetroot chips while the chicken is baking.
Grill the chicken in a pan to get a chargrilled effect.
Warm the ciabatta bread.
Assemble the chicken wraps with the chicken, lettuce, and the remaining sauce.
