Slice the chicken through the middle lengthways bash them down to around 1 inch thick.
Marinade chicken in all the ingredients for around 30 minutes.
For the chapati, combine all the ingredient apart from the water into a medium/large bowl.
Using a large spoon slowly pour on the water, mixing whilst you go. Once the flour starts to stick together into a clump, start kneading it until you get a soft and pliable lump.
Whisk honey, yogurt and lemon into a small bowl. Prep all vegetables, and put into a bowl and add all the rest of the vegetables and fruit.
Put half the yoghurt on the salad and mix and cover well, leave the rest in the bowl.
Grab a ball of dough, press it flat and roll into a circle about 4 mm thick.
Cook for around 30 seconds each side, until bubbles start to appear.
Heat up a griddle pan and cook the chicken for about 5 minutes each side.
Shred the chicken, place it on the wrap, then the salad, the yogurt on top and serve.