Spicy Chicken Wraps

Put the chicken thighs in a bowl and pour over the lemon juice and mix it in. Add the salsa and Peri Peri sauce and mix that in. Cover it and let the chicken marinate in the fridge for 1+ hours. Put the dried chillies in a cup and cover them with boiling water. Leave them to soak until soft. (If using canned ones instead in which case leave out this step and simply drain them) Drain, de-stalk, deseed if a milder dish is wanted and slice very thinly. Heat the oil in a heavy based pan. Remove the chicken pieces from their marinade and brown them on both sides in the hot oil. Add the marinade to the chicken, put a lid on it and let it cook gently till the chicken is cooked (about 15 minutes). Chop the greens, grate the carrot, peel and chop the red onion and juice the lime and put all these ingredients in a large bowl with the chilli slices. Refrigerate till needed. When the chicken is cooked, slice it into thin strips and sprinkle it with cumin, salt and pepper. Add the chicken to the salad mix and stir. Chill for one hour or more if wanted cold. Warm the tortilla wraps. Peel, de-seed and slice the avocado. Stir in the mayonnaise and divide the mixture among the warmed tortilla wraps. Place avocado on top of each open wrap and then wrap. Serve.