Butterfly 250 g chicken breast, then slice it into small pieces.

Season the chicken with 2 tsp bbq seasoning, salt, and black pepper.

Finely dice 80 g red onion and 80 g red bell pepper.

Spray a hot pan with cooking oil spray, then fry the seasoned chicken with the diced vegetables for 6 minutes until the chicken is cooked through.

Shred the cooked chicken with 2 forks, then return it to the pan with the vegetables.

Add 4 tbsp bbq sauce, 1 tsp honey, and 1–2 tbsp cold water to the pan.

Cook over high heat until the bbq sauce becomes thick and sticky.

Divide the sticky chicken filling between 2 flatbreads, then add 20 g reduced-fat cheddar cheese to each flatbread.

Fold each filled flatbread in half to form a closed wrap.

Microwave 2 tsp light butter in a small bowl for 10 seconds until melted.

Mix 1 tsp minced garlic and a pinch of dried parsley into the melted butter.

Brush the garlic butter evenly over the outside of both folded wraps.

Air-fry the wraps until the cheese has melted and the flatbreads are lightly crisped.