Herby chicken gyros

3 of 5-a-day chicken easy fibre low calorie low fat lunch pitta

N/A

Source

Ingredients

1 large skinless chicken breast

rapeseed oil , for brushing

small garlic clove , crushed

½ tsp dried oregano

2 tbsp Greek yogurt

10 cm piece cucumber , grated, excess juice squeezed out

2 tbsp chopped mint , plus a few leaves to serve

2 wholemeal pitta breads

2 red or yellow tomatoes , sliced

1 red pepper from a jar (not in oil), deseeded and sliced

Method

Cut the chicken breast in half lengthways, then cover with cling film and bash with a rolling pin to flatten it. Brush with some oil, then cover with the garlic, oregano and some pepper. Heat a non-stick frying pan and cook the chicken for a few mins each side. Meanwhile, mix the yogurt, cucumber and mint to make tzatziki.

Cut the tops from the pittas along their longest side and stuff with the chicken, tomato, pepper and tzatziki. Poke in a few mint leaves to serve. If taking to the office for lunch, pack the tzatziki in a separate pot and add just before eating to prevent the pitta going soggy before lunchtime.