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Lemon & yogurt chicken served on a flatbread

Lemon & yogurt chicken flatbreads

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Rating: 5 out of 5.18 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • plus 1 hr marinating
  • Easy
  • Serves 4

Make these family-friendly chicken wraps with lemon, garlic and cinnamon marinade on a barbecue if the sun is shining. Serve in flatbreads with yoghurt

  • Healthy
Nutrition: Per serving
HighlightNutrientUnit
low inkcal364
fat9g
saturates4g
carbs41g
sugars5g
fibre4g
protein28g
salt0.6g
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Ingredients

Method

  • STEP 1

    Put the chicken in a bowl. Pare strips of zest from the lemon using a vegetable peeler, then juice the lemon too. Add the peel and half the juice to the chicken, along with the oregano (if using), garlic, cinnamon and oil. Mix well, cover and chill for an hour. The lemon juice will start to ‘cook’ the chicken, so don’t leave for longer.

  • STEP 2

    Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan. Thread the chicken strips onto a couple of metal skewers to stop them falling through the grate (you don’t need to do this for the griddle), then grill for a couple of mins each side. The strips will cook through quickly so don’t leave them too long. Season if you like.

  • STEP 3

    Warm the flatbreads on the edge of the barbecue (or on the griddle) for a minute, then transfer them to plates and spread each with ½ tbsp yogurt. Divide the chicken strips between them, then dot on the remaining yogurt and sprinkle over the pepper and lettuce. Fold or roll the flatbreads to eat.

Goes well with

Recipe from Good Food magazine, June 2018

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Overall rating

Rating: 5 out of 5.18 ratings

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