Prep 15 mins Cook 5 mins
Kcal 381, Carbs 34.5g, fibre 6.4g, Protein 43.1g, Fat 6.4g, Saturates 1g, sugar 4.8g, Salt 1.1g
250g chicken breast, sliced into strips
1 tsp dried oregano
Juice ½ lemon
3 cloves garlic, crushed
Good grind black pepper
50g cucumber, finely diced
60g Greek-style yogurt
2 fresh tomatoes, sliced
10 fresh mint leaves, torn
80g salad leaves
2 tsp olive oil
2 wholemeal pittas
Lemon wedges, to serve
1. Mix the chicken strips, oregano, lemon juice, garlic and black pepper together and set aside to infuse for 10 minutes.
2. Meanwhile, in a bowl mix together the cucumber and yogurt. Add tomatoes and mint together and mix with the salad leaves.
3. Heat the oil in a small pan, add the chicken and mix well to ensure even cooking – it should take around 4 minutes.
4. Warm the pitta bread in a dry frying pan or toaster and cut in half and open to create pockets. Fill with salad and chicken,
squeeze with lemon juice from the wedges and drizzle with the yogurt and cucumber mix