- 2 chicken breasts, skin removed
- salt and freshly ground black pepper
- 1 tsp olive oil
- ½ chicken stock cube dissolved in 125ml/4½fl oz hot water, to make stock
- 30g/1oz butter
- ½ lemon, juice only
- 2 large tortilla wraps or Turkish flatbreads
- 150ml/5½fl oz Greek-style yoghurt
- 1 tbsp chopped fresh mint, plus extra to garnish
- 1 Little Gem lettuce, shredded
- 1 large carrot, grated
- 1 tomato, sliced
- chilli or tahini sauce, to taste
- Slice each chicken breast into 5-6 long strips and season with salt and freshly ground black pepper.
- Heat the olive oil in a frying pan and fry the chicken breasts over a medium heat for 3-5 minutes, turning occasionally, until lightly browned.
- Pour the stock over the chicken. Bring to the boil, then reduce the heat and simmer for 3-5 minutes. Add the butter and lemon juice and stir. Simmer for 5-7 minutes, until the chicken is cooked through. (No pink should remain when the meat is cut into. If any pink remains, cook further.) Keep warm.
- Warm the tortilla wraps in the frying pan for 1-2 minutes on each side. Remove and keep warm.
- For the dressing, mix the yoghurt and chopped mint into a clean bowl and mix well.
- To serve, divide the chicken pieces between the flatbreads. Stuff with fresh grated carrot, mixed salad leaves, sliced tomato and any sauces. Dollop on the yoghurt dressing.