Herby chicken gyros

Pack your pitta with peppers, chicken and tzatziki for a low-calorie lunch option. Plate up your chicken sandwich in 15 minutes and enjoy 3 of your 5-a-day

Prep:10 mins
Cook:4 mins

Serves 2
Easy

Nutrition per serving

kcal 352
fat 9g
saturates 4g
carbs 34g
sugars 6g
fibre 6g
protein 31g
salt 1.4g

Ingredients

1 large skinless chicken breast
rapeseed oil, for brushing
small garlic clove, crushed
½ tsp dried oregano
2 tbsp Greek yogurt
10 cm piece cucumber, grated, excess juice squeezed out
2 tbsp chopped mint, plus a few leaves to serve
2 wholemeal pitta breads
2 red or yellow tomatoes, sliced
1 red pepper from a jar (not in oil), deseeded and sliced

Tip

Switch it up

A small bit of lean steak is a healthy alternative to the chicken and is rich in iron, B vitamins and zinc.

Method

Cut the chicken breast in half lengthways, then cover with cling film and bash with a rolling pin to flatten it. Brush with some oil, then cover with the garlic, oregano and some pepper. Heat a non-stick frying pan and cook the chicken for a few mins each side. Meanwhile, mix the yogurt, cucumber and mint to make tzatziki.
Cut the tops from the pittas along their longest side and stuff with the chicken, tomato, pepper and tzatziki. Poke in a few mint leaves to serve. If taking to the office for lunch, pack the tzatziki in a separate pot and add just before eating to prevent the pitta going soggy before lunchtime.