4 skinless chicken breasts
200 g Greek yoghurt
juice and zest 1 lemon
1 tsp allspice
2 tsp olive oil
2 garlic cloves, crushed
25 g pine nuts, toasted
1 small bunch parsley, finely chopped
2 tomatoes, diced
½ cucumber, diced
4 large tortilla wraps or large flatbreads
Mixed salad, to serve
- Lay the chicken breasts on a sheet of baking paper, cover with another sheet of paper, then flatten by bashing them with a rolling pin. Mix half the yoghurt in a large bowl with half the lemon juice, the lemon zest, allspice, olive oil, garlic and a pinch of salt. Mix thoroughly, then stir in the chicken, making sure it is well coated in the mixture. Cover and chill for 30 mins to marinate.
- Heat a chargrill pan over a high heat and cook the chicken for 5-6 mins each side or until cooked through (you may need to do this in batches). Transfer to a board and slice.
- Spread the rest of the yoghurt over the wraps and fill with the pine nuts, cooked chicken, parsley, tomatoes and cucumber. Drizzle over the rest of the lemon juice and roll up. Put the wraps back on the chargrill pan for 30 secs each side to lightly toast, then serve with a mixed salad.