-500g Chicken Breast, in strips*
-1 tbsp Olive Oil for cooking
-4 Flour Tortilla Wraps*
-2 handfuls Salad Leaves
-1 tbsp Olive Oil & 1 Lemon, juice only
-3 Garlic Cloves, minced
-1 tsp Ground Cumin & 1 tsp Paprika
-pinch of Ground Cinnamon
-pinch Chilli Garlic Salt
-½ tsp Salt & Pepper to own taste
FOR GARLIC YOGHURT DRESSING
-200g 0% Greek Yogurt
-2 tsp Lemon Juice
-2 Garlic Cloves, minced
-2-3 tbsp Fresh Basil, chopped
-pinch of Salt
1. Make the marinade by mixing together the marinade ingredients. Put the chicken strips into a dish, pour over the marinade & make sure all the chicken is covered in the marinade. Cover the dish & marinate for at least one hour. Or in the fridge overnight.
2. Use a large non-stick frying pan over a medium heat. Add the oil followed by the chicken. Stir & cook until golden & a bit crispy, 10-15 minutes. Set aside to cool. Once at room temperature, move the chicken to the fridge to chill.
3. Meanwhile make the yogurt dressing by blending together the ingedients.
4. To make the wraps, spread the yogurt across one side of the flour tortilla. Add salad leaves & chicken to the centre of the wrap. Drizzle over extra dressing & extra basil if desired. Roll & wrap ready for a packed lunch.
CALORIES AND MACROS PER SERVING: