Lunch recipe
Quick cooked chicken wraps with little gem lettuce, carrot, cucumber, lime yoghurt, smoked paprika, and black pepper.
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Ingredients
frying pan, mixing bowls, grater, knife, chopping board
Method
Slice the chicken breast fillets into thin strips, shred the little gem lettuce, grate the carrots, cut the cucumber into batons, and zest the lime.
Season the chicken strips with smoked paprika, black pepper, half the lime zest, and 1 tablespoon olive oil until evenly coated.
Heat a frying pan over a medium-high heat and cook the chicken for 7 to 8 minutes, turning often, until the strips are golden at the edges and white through the centre.
Stir the greek yoghurt with the remaining lime zest, half the lime juice, and a little black pepper until smooth.
Toss the little gem lettuce, carrots, and cucumber with the remaining lime juice so the salad stays crunchy and bright.
Spread the lime yoghurt over the wraps, add the cooked chicken and crunchy salad, then roll tightly and halve before serving.
Let the chicken rest for 1 minute before wrapping so the yoghurt does not loosen too much.
