US
Greek Chicken Salad Pittas
Prep and cooking time: 25mins
Complex carb portions, per serving: 2
Ingredients
Serves: 4
1 tbsp extra virgin olive oil
400g chicken breast
2 garlic cloves, finely diced or minced
1 lemon, juiced
100g feta
1 carrot, grated
160g cherry tomatoes, halved
½ cucumber, sliced
1 romaine lettuce, sliced
4 wholewheat pittas
200ml Plain natural or Greek yoghurt
½ cucumber, grated
½ bunch of mint, roughly chopped
Method
Heat the oil in a non-stick frying pan, over medium heat.
Fry the chicken breasts for 10mins, turning half way. After 5mins add the garlic, ½ the lemon juice, and season with salt and pepper.
Meanwhile, mix together the yoghurt, ½ grated cucumber and mint, for the tzatziki in a small bowl. Season with salt and pepper.
Shred the chicken with two forks, or slice, and transfer to a large bowl.
Mix the chicken with the carrot, feta, tomatoes and half of the tzatziki sauce.
Toast the pittas and slice open in half. Fill with chicken, romaine and the other ½ of the cucumber slices.
Serve with the remaining tzatziki sauce.