First cook the chicken; preheat the oven to gas 6 / 200c. In a medium size bowl pour the oil over the chicken with the spices and chopped garlic. Rub into the surface of the chicken. Place in a baking dish lined with baking parchment paper and roast for around 30 minutes until the juices run clear. You may like to cover the chicken with foil after the first 20 minutes' cooking so it doesn't blacken too much or become dry.

Meanwhile chop the vegetables; the red cabbage and red onion into fine slices and the peppers and carrots each into fine julienne style matchsticks.

Mix the red cabbage, red onion and beetroot in a small bowl with a tablespoon of the beetroot vinegar. Stir to combine so the beetroot and vinegar colour bleeds into the onion and cabbage. Set aside.

When the chicken is cooked and cooled slightly, remove the bone (if any) and slice the meat into fat matchsticks. (If you are eating the wraps later, make sure the chicken is completely cold before you assemble them and keep cool until eating).

Laying a Mission Deli wrap flat on a sheet of baking parchment, place some spinach leaves and cooked chicken in a rough rectangle in the middle. Then scatter over the various coloured vegetables roughly in a horizontal fashion. (Concentrate on getting a bit of every colour in the middle of the rectangular area.)

At this point, if you wish to add sauce, squirt this in a zig zag over the rectangle of filling.

Fold the left/right edges over the filling and then roll vertically into a sausage shape. Then wrap the paper around into a cylinder then twist the ends like a Christmas cracker.

Cut through the middle with a sharp knife to display the coloured filling. You can wrap with foil instead however it will blunt your knives quicker. Pack tightly in a lunchbox or eat immediately!