Chicken Greek Yoghurt Wraps

Ingredients

• 560g Chicken breast
• 8 wraps Wraps
• 160g Greek yoghurt
• 2 tomatoes Tomatoes
• 110g Baby spinach
• 2 cloves Garlic

Method

1. Prep the ingredients Set out chicken breast, wraps, greek yoghurt, tomato, spinach and garlic. Wash, trim, and chop tomato and garlic before heating the pan. Rinse spinach and pat the leaves dry. Measure greek yoghurt.
2. Cook or mix the filling Cut the chicken breast into 1 cm strips. Heat a large non-stick frying pan over medium heat and add two tablespoons of water. Add the chicken strips and garlic, then cook for 5-6 minutes, stirring often, until cooked through with no pink in the centre (75C on a food thermometer).
3. Make the yoghurt sauce Stir greek yoghurt with a teaspoon of water until smooth enough to spoon over the filling.
4. Warm the wraps Warm the wraps in a dry pan or microwave for 10-20 seconds so they fold without cracking.
5. Fill the wraps Lay the warm wraps flat and spoon the filling down the middle, then add tomato and spinach in an even line.
6. Add sauce Spoon the yoghurt sauce over the filling before rolling.
7. Roll Fold in the sides, then roll tightly from the bottom.
8. Serve Cut in half and serve warm. For packed serves, cool the filling first, wrap tightly and keep refrigerated at 5C or colder until eating (use within a day).