I’m just obsessed with wraps and sandwiches and the moment. Combining lots of flavour and texture and then layering it up together, you’re just guaranteed to get that party in your mouth!
I’m not sure if that saying is just a family thing, a way to persuade my niece and nephew when they were a little younger to try some new things on their dinner plate. Somethings just don’t taste as amazing on their own. Take pickled onions, on their own you have to be really into pickles to enjoy them, but mixed with yogurt, spiced chicken, cool cucumber, they just add that little something!
Wraps and sandwiches are just a great way to make use of leftovers too. Those odds and ends of veggies, the end of your yogurt tub that just isn’t quite enough to drown your fruit bowl in, a few chicken pieces that might look a little sad on top of a salad…
I did whip up the chicken with these in mind, but really the colours and flavours are just meant to offer a little bit of inspiration for your next wrap opportunity! And if you didn’t check out my recent potato post, you might have noticed I’m just loving the green and pink combo at the moment, colours of speak to me!
Chicken GyrosPrint Recipe
- *For the Chicken*
- 2 boneless skinless chicken breasts
- 1 tbsp lemon juice
- 1 tbsp olive oil + more for cooking
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp turmeric
- 1 tbsp plain Greek yogurt
- 1 clove of garlic minced
- *Everything Else*
- Pickled onion**
- Cucumber thinly sliced
- Plain Greek yogurt
- Fresh Dill or Basil
- 2 - 4 wholemeal wraps or pitas of choice
Mix together turmeric, paprika, salt, garlic, yogurt, olive oil and lemon juice. Slice chicken into slightly larger than bitesize pieces. Place into a bowl and cover with the marinade. Leave in the fridge for at least one hour or overnight.
Add a little olive oil to a hot pan. Pan fry chicken for about 10 - 12 minutes; until cooked through.
Layer up wraps with yogurt, chicken, cucumber and pickled onion. Season with a little black pepper and garnish with some fresh dill or basil.
**To make the pickled onion, thinly slice 2 -3 red onions, cover with apple cider vinegar and 1 -2 tbsp of maple syrup or honey; add 1/2 a tsp of salt and leave to sit in a sealed container or dish in the fridge overnight. Will keep for up to 3 weeks in the fridge.