This amazingly healthy lemon and yogurt chicken wrap recipe is packed full of protein to help you stay on track with your health and fitness goals.
It can be used as a barbecue or kitchen recipe, serves 4 and is great for lunch or a snack (depending on portion sizes).
- 2 skinless chicken breasts, cut into strips
- 1 unwaxed lemon
- 1 tsp dried oregano (optional)
- 1 garlic clove, crushed
- Pinch of cinnamon
- 1 tbsp olive oil
- 4 wholemeal wraps
- 4 tbsp Greek yogurt
- ¼ red pepper, finely chopped
- 1 Little Gem lettuce, finely chopped
How To Make Lemon And Yogurt Chicken Wraps
Place the chicken in a bowl.
Grate the lemon’s skin using the small holes of a cheese grater (now you know what they’re for).
Squeeze the lemon and add the half the juice and all of the grated skin to the chicken.
Add the oregano, garlic, cinnamon and olive oil mixing in well.
Cover and place in the fridge for 1 hour and not longer; the lemon juice will start to ‘cook’ the chicken otherwise.
If you are outdoors simply wait until the coals turn white.
If you are indoors use a griddle pan.
Thread the chicken strips onto 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.
Warm the wraps 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 wraps to serve.