Turkish Chicken & Yogurt Wrap
Method
Season the chicken with cumin, sweet paprika, salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the chicken strips and cook for 5–6 minutes, stirring occasionally, until golden and cooked through.
In a small bowl, combine the Greek yogurt, garlic, lemon juice, fresh mint and a small pinch of salt.
Warm the wholemeal wraps according to the package instructions.
Spread half of the yogurt sauce over each wrap.
Divide the salad leaves, cucumber, cherry tomatoes, red onion and cooked chicken between the wraps.
Sprinkle with fresh parsley, roll up tightly and serve immediately.
Allow the cooked chicken to rest for a couple of minutes before assembling the wraps. This helps keep the juices inside the chicken and prevents the wraps from becoming too wet.
Nutrition Facts
Per serving
