OK! (Australia) - - Body Special -


• 1⁄2 gar­lic clove, crushed • 1tsp lemon juice • 1⁄2 tsp chopped fresh rose­mary leaves • 1⁄2 tsp chopped fresh oregano leaves • 100g chicken breast, cut into bite-sized pieces • 1 whole­meal wrap • 1 tomato, sliced • 1⁄2 medium cu­cum­ber, sliced • 1⁄4 small red onion, thinly sliced • 1 small hand­ful let­tuce leaves • 1 large hand­ful pars­ley, chopped

TZATZIKI • 1⁄2 medium cu­cum­ber • 100g low-fat plain yo­ghurt • Lemon juice, to taste • 1⁄2 gar­lic clove, crushed • 1⁄2 tsp fresh dill, finely chopped • Sea salt and pep­per, to taste


TZATZIKI Peel and re­move seeds from cu­cum­ber. Dice, and squeeze out any ex­cess wa­ter. Place the yo­ghurt, cu­cum­ber, lemon juice, gar­lic, dill, salt and pep­per in a small bowl and mix to com­bine. To save time, the tzatziki can be pre­pared the night be­fore and stored in an air­tight con­tainer in the re­frig­er­a­tor. 2 To make chicken mari­nade, whisk gar­lic, lemon juice, rose­mary and oregano to­gether in a medium bowl. Place the chicken in the bowl con­tain­ing the mari­nade and stir r to com­bine. Cover with plas­tic film and re­frig­er­ate for 20 min­utes to mar­i­nate. 3 Heat a non-stick fry­ing pan over medium-high heat and spray lightly with oil spray. Add the chicken and cook for 8-12 min­utes es or un­til the chicken is cooked through, stir­ring oc­ca­sion­ally. Trans­fer to a heat­proof bowl and set aside. To save time, the chicken can be mar­i­nated be­fore and stored in an air­tight con­tainer in the re­frig­er­a­tor. 4 To serve, place the wrap on a serv­ing plate. Spread half the tzatziki over the wrap and place the chicken, tomato, cu­cum­ber, onion, let­tuce and pars­ley down the mid­dle. Driz­zle over the re­main­ing tzatziki. Fold over the end and roll up to en­close the fill­ing. En­joy!

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