Lebanese Chicken Wrap

I am loving these Yoghurt Flatbreads, so much so that I had a go at making wholemeal ones on a griddle as it's now a bit too chilly for the barbecue. They didn't work so well, the white ones are definitely softer. The filling for this wrap is delicious and very simple to make. Just a different sandwich idea really!

Lebanese Chicken Wraps (from Good Food Magazine January 2015)
(Serves 4)

4 chicken breasts
200g Greek yogurt
juice and zest 1 lemon
1 tsp allspice
2 tsp olive oil
2 garlic cloves, crushed
25g pine nuts, toasted
small bunch parsley, finely chopped
2 tomatoes, diced
½ cucumber, diced
4 large tortilla wraps or large flatbreads
mixed salad, to serve


Lay the chicken breasts on a sheet of baking parchment, cover with another sheet of parchment, then flatten by bashing them with a rolling pin. Mix half the yogurt in a large bowl with half the lemon juice, the lemon zest, allspice, olive oil, garlic and a pinch of salt. Mix thoroughly, then stir in the chicken, making sure it is well coated in the mixture. Cover and chill for 30 mins to marinate.

Heat a griddle pan over a high heat and cook the chicken for 5-6 mins each side or until cooked through. Transfer to a board and slice. Spread the rest of the yogurt over the wraps and fill with the pine nuts, cooked chicken, parsley, tomatoes and cucumber. Drizzle over the rest of the lemon juice and roll up. Put the wraps back on the griddle pan for 30 secs each side to lightly toast, then serve with a mixed salad.