Grilled chicken wrap with yoghurt

Sometimes I just feel like something simple. I've never been big on sandwiches, but I do love a good wrap! They're perfect for lunch or a simple dinner using left overs. But simple doesn't have to mean bland. This chicken wrap has full flavor and if you cook extra, you can pop it in the fridge and heat it up for another day, making your second meal even more fuss free.

This wrap does take some time though, as I like to marinate the chicken for about an hour before I cook it. However you don't have to. All the flavour is in the marinade which will grill with the chicken, and the yoghurt dressing will enhance what's already on the chicken.

Prep time: 1 hour, 15 mins

Cooking time: 15 mins

Serves: 2

Ingredients

1 x wrap of your choice

300g chicken breast, cut into strips or bite sizes

Handful of cherry tomatoes, halved or quartered, depending on the size

1/3 cucumber, seeds removed, cut into thin slices

Salt and pepper to taste

Olive oil spray

Marinade

3 x tbsp greek yoghurt

1 x large garlic clove, crushed

1 x tsp dried oregano

Zest of half a lemon

1 tsp salt

1/2 tsp pepper

Dressing

3 x tsp Greek yoghurt

Juice of half a lemon

1/2 cup mint, finely chopped

Garlic salt

Pepper

Method

1. Mix together all the marinade ingredients until combined, then add the chicken pieces, coating evenly. Leave to rest in the fridge for an hour.

2. Once the chicken has marinated, heat a fry pan to medium-high heat, and spray with olive oil.

3. When you can feel the heat on the pan, place your chicken pieces on and grill until browned on one side, then flip and grill on the other side.

4. Take the chicken off the pan and let it rest on a board.

5. While your chicken is resting, mix together your dressing ingredients, using the garlic salt and pepper to your taste. The consistency should be on the thicker side...you don't want it to be too watery or runny.

6. Drizzle your dressing down the center of the wrap, then line the cherry tomatoes and cucumber slices down the middle. Season with salt.

7. Place the grilled chicken on top, top with another teaspoon or two of dressing, then serve.

Notes

• With the lemon flavor throughout the dish, it would also work well with white fish, so feel free to swap out the chicken for fish.

• For extra saltiness, sometimes I grate cheese on top of the chicken before I wrap it up. Alternatively, chopped black olives would also be tasty.

• For a little kick, hot sauce is super yum inside it too. I usually add Franks Hot Sauce if I want some heat.

• Add some more salad greens if you like more fresh crunch to it.