I’ve been a bit absent of late, but I’m going to try and get back into the habit of posting a couple of things a week. I do have flurries of cooking, but I also seem to have flurries of posting the recipes too! I need to be better at writing these posts and focus on doing little and often! Anyway, since the weather here in London has taken a nicer turn over the last few weeks, I thought I’d post a recent recipe I tried from the May edition of Olive Magazine – Greek Chicken Flatbreads with Tzatziki. This is really simple to make and quite healthy, but it is full of flavour and definitely one I’ll be doing again. The only change I’d make is having some kind of chilli sauce to serve with this. After eating the first wrap, I felt something was missing, and Paul was spot on when he said it needed a kick of heat. I had some hot chilli sauce which worked perfectly, but reckon sweet chilli sauce or fresh chillies would work here too. I ended up serving this with a zingy salad (post to follow in a few days), but it worked on its own.
KB rating 8/10. PR rating 8/10.
Greek Chicken Flatbreads with Tzatziki (serves 2)
- Olive oil
- 1 lemon, juiced and half zested
- 1 tsp oregano
- 2 cloves garlic, crushed
- 2 chicken breasts, cut into chunks
- 4 tbsp fat-free Greek yogurt
- ¼ cucumber, peeled, deseeded and grated
- 1 tbsp chopped mint
- 2 warmed flatbreads
- Iceberg lettuce, shredded
- Tomato and red onion slices, to serve
Whisk 1 tbsp olive oil with the lemon zest, oregano, half the garlic and season. Coat the chicken in the marinade, and then griddle for a few minutes on each side until slightly charred and cooked through.
To make the tzatziki, mix the yogurt, lemon juice, remaining garlic, cucumber, mint and season. Spoon the tzatziki onto the breads, add the salad and top with the chicken.