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Lemon Chicken Flatbreads With a Greek Yoghurt Dill Dip

Yields4 ServingsPrep Time45 minsCook Time30 minsTotal Time1 hr 15 mins

Ingredients
Marinated Chicken Breast
 70 ml Olive Oil
 70 ml Lemon Juice
 3 Cloves Garlic, Minced
 ½ tbsp Dried Oregano
 ¼ tsp Salt
 Freshly Cracked Pepper
 650 g Chicken Breast
Greek Yoghurt Dip
 350 g Greek Yoghurt
 ½ tsp Dried Dill
 1 tbsp Lemon Juice
 ¼ tsp Salt
For The Wraps
 125 g Cherry Tomatoes
 ½ Cucumber
 ¼ Red Onion
 Handful of Pitted Kalamata Olives, Sliced
 6 Flatbreads
 300 g Houmous
Method
1

We'll prepare the marinade first. In a medium/large zip top sandwich bag or shallow dish combine the olive oil, lemon juice, garlic, oregano, salt, and some freshly cracked pepper.

2

Chop the chicken breast into cubes.

3

Add the chicken breast to the marinade in the bag and close the top of it. Massage the ingredients to combine.

4

Let the chicken marinate for at least 30 minutes in the fridge.

5

While the chicken is marinating, prepare the greek yoghurt dip. In a small bowl combine the Greek yogurt, dried dill, lemon juice, and salt. Set the dip aside.

6

Slice the tomatoes in half, dice the cucumber, chop the olives and thinly slice the red onion. Place the red onion in a bowl of very cold water and let it soak for about 5-10 minutes to take the sharpness off of the flavour. 

7

After the chicken has marinated, cook the chicken pieces in a frying pan over medium heat for about 15 minutes, turning occasionally until well browned and cooked through.

8

Transfer the cooked chicken breast to a chopping board to rest for 5 minutes.

9

To build the wraps, spread each flatbread with a couple of tablespoons of houmous, add some chicken on top, then top with a handful of tomatoes, cucumbers, olives and a few slices of red onion. Add a few spoons of the greek yoghurt dip, wrap the flatbread around all of the filling, and enjoy!

Nutrition Facts

Servings 0