• Preheat your oven to 220°C/200°C fan/gas mark 7 for the flatbreads.
• Drain the grilling cheese then cut into 3cm cubes. Leave in a small bowl of cold water to soak.
• Halve and peel the onion. Thinly slice half (double for 4p).
• Trim the carrot, then coarsely grate (no need to peel).
• Cut the tomato into 2cm chunks.

TIP: You can also dry-fry flatbreads in a pan if preferred.

• Drain and rinse the chickpeas.
• Place a medium pan over medium-high heat with a drizzle of oil.
• When hot, add the chickpeas and fry for 3-4 mins, stirring constantly. Add the paprika and cook for 1 min. 
• Transfer to a bowl and smash the chickpeas with a fork. The consistency should be almost like a paste.
• Add the yoghurt and sweet chilli sauce to the smashed chickpeas. Mix well then season to taste with salt and pepper.

• Remove the cheese cubes from the cold water, pop them onto a plate lined with kitchen paper and pat dry.
• Return (the now empty) pan to medium-high heat with a drizzle of oil. 
• Once hot, add the cheese and fry until golden, turning often, 4-5 mins.

• While the cheese cooks, pop the flatbreads onto a baking tray.
• Bake until warm and starting to turn golden, 2-3 mins.

• In a small bowl mix the tomato and sliced onion and season to taste with salt and pepper.
• In a (separate) large bowl for the salad, mix together a drizzle of oil, salt and pepper.
• Just before serving, toss the salad leaves and carrot through the oil.

• Pile the chickpea mix down the centre of the flatbread.
• Add the cheese, tomato, onion and some dressed salad leaves on top. 
• Fold over either side of the flatbread to make your gyros then cut in half. 
• Serve with any remaining fillings and salad on the side.