Makes: 4 wraps

Preparation time: 15 minutes, plus 30 minutes marinating time

Cooking time: 5 minutes

2 x 50 g pack Peparami Smokin’ Chicken Bites

For the marinade:

  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic, crushed
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme

Tzatziki sauce:

  • 8 cm piece cucumber, grated
  • 100 g Greek Yogurt
  • ½ teaspoon salt
  • 1 tablespoon freshly chopped dill
  • 1 teaspoon lemon juice
  • 1 clove garlic, crushed

To serve:

  • 4 flat breads
  • 8 cherry tomatoes, halved
  • Large handful shredded crispy lettuce
  • ½ small red onion, thinly sliced
  • Lemon wedges

Step 1

In a small bowl mix together all the marinade ingredients, stir in the Smokin’ Chicken Bites. Cover and leave to marinate in the fridge for at least 30 minutes.

Step 2

Whilst the chicken is marinating, make the tzatziki sauce, place the cucumber in a sieve set over a bowl and stir in the salt, leave for 30 minutes. Squeeze any excess moisture out of the cucumber and pat dry on kitchen paper.

Step 3

Place all the remaining dip ingredients in a bowl and stir in the cucumber. Leave to the side.

Step 4

Heat a griddle pan and when hot, add the chicken, griddle for 2 minutes each side. Warm the pitta breads.

Step 5

Top the pitta with the lettuce, some red onion, some tomatoes. Add the chicken and top with the tzatziki. Squeeze over the lemon juice and serve immediately.