Ingredients

Steps

• Slice each chicken breast into 5-6 long strips and season with salt and pepper.
• Fry the chicken in olive oil for 3-5 minutes until lightly browned.
• Pour 125ml of chicken stock over the meat and bring to a boil.
• Add butter and lemon juice, then simmer for 10-12 minutes until cooked through.
• Warm the flatbreads in a pan for 1-2 minutes on each side.
• Mix the yoghurt and chopped mint in a bowl to create the dressing.
• Assemble by placing chicken in wraps with lettuce, carrot, tomato, and sauces.
• Top with a dollop of the mint yoghurt dressing and serve.