Lemon and Oregano Chicken Tzatziki Wraps

Instructions

Combine the chicken ingredients in a large bowl and mix to combine using your hands or tongs so that the chicken is evenly coated in the marinade (see note 2). Combine the tzatziki ingredients in a separate bowl and set aside. Heat a large, heavy-based frying pan over medium-high heat and cook the chicken for 10-12 minutes or until cooked through and golden. Turn regularly during cooking and add 1⁄2 cup (125 ml) of water in the final 2 minutes of cooking, or sooner if needed (see note 3). Slice the chicken into strips and toss it through the juices in the pan, or leave it whole. Serve the wraps topped with tzatziki, parsley, tomatoes, red onion and the cooked chicken.

• boneless Notes: 500 g, 1 lb 2 oz, skinless chicken thighs, trimmed
• freshly minced garlic Notes: 1 tsp
• fresh lemon juice Notes: 3 tsp
• sea salt flakes Notes: 1 tsp
• regular paprika Notes: 1 tsp
• onion powder Notes: 1 tsp
• garlic powder Notes: 1 tsp
• dried oregano Notes: 1 tsp
• brown sugar Notes: 1 tbsp
• 1⁄2 tsp freshly cracked black pepper
• Olive oil Notes: 3 tbsp
• small cucumber Notes: 1, grated and excess juice squeezed out
• finely chopped fresh dill Notes: 1 tbsp
• finely chopped fresh mint Notes: 1 tbsp
• Plain Greek yoghurt Notes: 1 cup, 250 g
• lemon juice Notes: 1 tbsp
• 1⁄2 tsp freshly minced garlic
• 1⁄2 tsp sea salt flakes
• wraps - try my 2 Ingredient Flatbread recipe Notes: 4
• 1⁄4 cup roughly chopped fresh flat-leaf parsley Notes: 7 g
• tomatoes Notes: 2, sliced
• 1⁄4 red onion Notes: sliced