Chicken · 20 minutes · Serves 4
Chicken kebab wraps with garlic yoghurt
Made with Chicken kebabs from Our Range.
Ingredients
- 8 chicken kebabs
- Garlic yoghurt: 200 g Greek yoghurt, 1 small garlic clove, crushed, 1 tbsp lemon juice, a pinch of salt
- 4 large flatbreads or wraps
- 2 cups shredded lettuce, 2 tomatoes, sliced, 1 Lebanese cucumber, sliced, ½ red onion, thinly sliced
Method
- Mix the garlic yoghurt ingredients and keep cold.
- Heat an oiled barbecue or chargrill pan to medium-high. Cook the kebabs for 12 to 15 minutes, turning every few minutes, until golden and 75°C in the centre.
- Warm the flatbreads on the barbecue for 30 seconds a side.
- Slide the chicken off the skewers onto the flatbreads, add the salad and a good spoonful of garlic yoghurt, and roll up.