Greek chicken souvlaki wrap
Skinless chicken breast
650 g, cut into 3cm pieces
Fresh lemon rind
2 tsp, finely grated
3 clove(s), crushed
99% fat-free plain yoghurt
½ cup(s), (120g)
½ medium, deseeded, cut into 1cm pieces
2 tbs, finely chopped, plus extra leaves to serve
4 large, (4 x 70g wraps)
1 baby, finely shredded
½ medium, thinly sliced
1 x 3 second spray(s)
- Combine chicken, oregano, half the lemon zest and juice, and two-thirds of the garlic in a large glass or ceramic bowl. Season with salt and pepper. Cover and marinate in the fridge for 2 hours.
- Preheat oven grill to high. Line a baking tray with foil. Transfer chicken pieces to prepared tray and lightly spray with oil. Discard any remaining marinade. Grill chicken for 10–12 minutes, turning occasionally, until golden and cooked through.
- Meanwhile, combine yoghurt, cucumber and mint with remaining zest, juice and garlic in a small bowl. Season with salt and pepper.
- Place wraps under hot grill for about 10 seconds each side or until lightly browned. To serve, top wraps with lettuce, chicken, onion and yoghurt sauce. Sprinkle with extra mint leaves. Roll tightly to enclose filling. Serve.