FranksPLRecipe1

clock
10 mins

Prep Time

20 mins

Cook Time

  • 1 sachet FranksPLProduct1
  • 1 tsp oil
  • 1 tbs lemon juice
  • 1 tbs white wine vinegar
  • 325 g (11 oz) boneless, skinless chicken breast
  • 75 g (3 oz) cucumber, seeded and diced
  • 100 g (4 oz) Greek yoghurt
  • 1/2 tsp Garlic Granules
  • 2 flat breads
  • 50 g (2 oz) lettuce leaves
  • 75 g (3 oz) roasted red pepper, sliced
  1. Pre-heat oven to 220°C, 425°F, Gas Mark 7.
  2. Combine the Baharat Street Food Seasoning, oil, lemon juice and the white wine vinegar in a large bowl. Add the chicken and coat in the marinade, transfer to a foil lined baking tray and cook for 20 minutes, or until cooked through and slightly charred on the outside.
  3. Meanwhile combine the yoghurt with the cucumber and Garlic Granules.
  4. Warm the flatbreads through in the oven for around a minute and slice the cooked chicken. Arrange the lettuce, peppers and chicken between the flatbreads, spoon over the cucumber, garlic yoghurt and roll up. Serve with French fries, potato wedges or a side salad.
Cooking tip

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