Lunch recipe
Fast chicken salad wraps with lemon yoghurt dressing, cheddar, little gem lettuce, cucumber, cherry tomatoes, and wholemeal wraps.
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Ingredients
large frying pan, box grater, mixing bowl, knife, chopping board
Method
Slice the chicken breast fillets into thin strips, then season them with dried oregano, black pepper, and half the lemon zest.
Heat 1 tablespoon olive oil in a large frying pan over a medium-high heat and cook the chicken strips for 7 to 8 minutes, turning until golden at the edges and no pink remains.
Shred the little gem lettuce, cut the cucumber into batons, halve the cherry tomatoes, and coarsely grate the cheddar.
Stir the greek yoghurt with 1 tablespoon lemon juice, the remaining lemon zest, and a little black pepper for 30 seconds until spoonable.
Warm the tortilla wraps in a dry frying pan for 20 seconds on each side so they fold without cracking.
Spread each tortilla wrap with lemon yoghurt, add lettuce, cucumber, tomatoes, cooked chicken, and cheddar, then roll tightly and slice in half.
