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Ingredients
Ingredients
For the chicken:
For the chicken:
300 g boneless chicken thighs or breasts
2 tbsp Greek yogurt
1/2 lemon, juiced
1 tsp garlic, minced
1 tsp oregano
pepper, salt
1/2 tsp onion powder (optional)
For the tzatziki:
For the tzatziki:
4 tbsp Greek yogurt
1/2 large cucumber (~ 200g), grated
1/2 tsp garlic, minced
1/4 lemon, zested
1 tbsp lemon juice
1/2 tbsp olive oil
4-5 stems of dill, finely chopped
1-2 stems of mint, finely chopped
Pepper, salt to taste
To assemble:
To assemble:
2 small tomatoes, sliced
1/4 small red onion, sliced
2 stems parsley, finely chopped
a handful of lettuce, chopped (optional)
Flatbreads (store-bought or homemade, see below)
For the flatbreads:
For the flatbreads:
100 g / 4 tbsp Greek yogurt
140 g flour
1 tsp baking powder
Method
Method
First prepare the marinade for the chicken: mix all of the ingredients mentioned for it and then cover the chicken in it. Let it rest in the fridge for around 30 minutes to 1 hour (or longer, if you have the time) or cook it right away.
Heat the oil in pan. Cook the chicken until golden and cooked through.
To prepare the tzatziki, mix all the ingredients well.
To prepare the flatbreads, mix the flour with the baking powder and then add the yogurt, form a dough. If you are waiting for the chicken to marinade, let the dough rest for at least 10 minutes too. Then, divide the dough into 4 pieces and form a ball from each. Then roll it out. Heat a pan and cook the flatbreads from both sides until slightly golden (around 2 minutes on each side).
Combine the tomatoes with red onions, parsley and lettuce.
Assemble everything on the flatbreads.
Time: 30 min
Servings: 4 flatbreads
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