Makes: 4 wraps,2 x 50 g pack Peparami Smokin’ Chicken Bites
Preparation time: 15 minutes, plus 30 minutes marinating time
Cooking time: 5 minutes
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
To serve:
- 1 clove garlic, crushed
- 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.