LEBANESE CHICKEN WRAPS
PREP TIME: 20 MINS
(+ 30 MINS MARINATING)
COOK TIME: 10 MINS
SERVES 4 (AS A LIGHT MEAL)
400g skinless chicken breast
fillets, trimmed of fat
200g low-fat Greek-style
natural yoghurt
Zest and juice of 1 lemon 1 tsp ground allspice
2 tsp olive oil
2 cloves garlic, crushed
4 light white Mountain Bread wraps or gluten-free wraps
25g pine nuts, toasted
(see Cook’s Tip) Small bunch parsley, finely
chopped
3 tomatoes, finely chopped 1 small Lebanese cucumber,
finely chopped
1 Place chicken on a piece of baking paper. Cover with another sheet. Use a rolling pin to pound until thin.
2 Combine half yoghurt and half lemon juice in a large bowl. Add lemon zest, allspice, oil and garlic. Stir in chicken, coating well in yoghurt mixture. Cover and set aside in fridge for 30 minutes to marinate.
3 Heat a chargrill pan on medium-high heat. Add chicken and cook for 2 minutes each side, or until cooked through (cooking in batches if necessary). Transfer to a board and slice into strips.
4 Spread rest of yoghurt over wraps and fill with pine nuts, cooked chicken, parsley, tomatoes and cucumber.
Drizzle over rest of lemon juice and roll up. Put wraps back on chargrill for 30 seconds each side to lightly toast. Serve.
COOK’S TIP
To toast the pine nuts, cook over medium heat in a small non-stick frying pan, stirring often, for 2-3 minutes or until lightly toasted.