This is one of those lunches that starts with me opening the fridge and deciding quickly what’s going to come together fastest.
I’ll get the chicken into the pan first. It only takes a few minutes to cook, and once it’s going I can step away and get everything else ready.
While that’s cooking, I mix the yoghurt with lemon and herbs, slice the cucumber, grate the carrot and warm the wraps. It’s all quite simple, just a few small steps that fit around each other.
Once the chicken is done, everything comes together quickly.
Warm chicken, crisp vegetables and a spoonful of yoghurt, all wrapped up while it’s still fresh. It’s easy to eat, doesn’t feel heavy, and keeps you going without needing to think about food again straight after.
It’s the kind of lunch that fits into a real day. Quick to make, easy to put together and exactly what you need when time is tight.
Grilled Chicken and Yoghurt Flatbread Wraps
Print RecipeIngredients
- two chicken breasts, sliced into strips
- one tbsp olive oil
- one tsp paprika
- Salt and black pepper
- two flatbreads or wraps
- one small cucumber, sliced
- one carrot, grated
- Small handful lettuce or rocket
- 120 g Greek yoghurt
- Juice of half a lemon
- Small handful fresh parsley or mint
Instructions
Method
- Heat a pan over medium-high heat.
- Toss chicken with olive oil, paprika, salt and pepper.
- Cook for six to eight minutes until golden and cooked through. Set aside to rest briefly.
- Mix yoghurt with lemon juice and herbs.
- Warm the flatbreads slightly.
- Layer chicken, vegetables and yoghurt onto each wrap.
- Fold or roll tightly and serve.
