Prep Time
60 mins
Makes
2 servings
Ingredients
- 1 Deli Kitchen Greek Style Flatbread
- 200g chicken strips
- 1 tsp oil
- ¼ tsp garlic powder
- ½ tsp dried parsley
- 1 tsp dried oregano
- ½ tsp smoked paprika
- Pinch of salt
- 100g Greek yoghurt
- 50g cucumber
- 1 tbsp lemon juice
- 1 tsp olive oil
- 1 small garlic clove (minced)
- 1 tsp finely chopped dill
- ¼ tsp olive oil (spray if possible)
- ¼ tsp smoked paprika
- 4 small tomatoes
- 50g cucumber
- ½ red onion
- 140g Romaine Lettuce
- Handful of kalamata olives (halved)
- 30g crumbled feta
- ½ tsp chopped dill
Method
- Add the chicken to a bowl with the oil, garlic powder, dried parsley, dried oregano, smoked paprika and salt. Mix well and place in the fridge to marinate for an hour, if possible.
- Preheat the oven to 180C. Place the chicken on a lined tray and place into the oven for 15-20 minutes.
- While the chicken is cooking, prepare the tzatziki. Grate the cucumber and squeeze as much liquid out as possible. Transfer the cucumber to a bowl and add the Greek yoghurt, lemon juice, olive oil, garlic, dill and salt. Mix well and set aside.
- Cut the flatbread in half and cut each half into strips. Lay the strips onto a lined tray, spray or brush each side with a little oil and sprinkle with paprika and salt. Place in the oven for 5 minutes.
- Cut the tomatoes into quarters, the cucumber into small chunks and the onion into thin strips. Roughly cut the lettuce.
- Split the lettuce between two bowls, top with the tomatoes, cucumber, onion, kalamata olives, chicken, tzatziki, crumbled feta, chopped dill and the crispy flatbread strips.
- Serve and enjoy!
