Lebanese chicken & garlic sauce wraps
About £1.36 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Chicken breasts600g
- Greek yoghurt150g
- Lemons2
- Garlic4 cloves
- Smoked paprika5g
- Tortilla wraps4
- Tomatoes2
- Gherkins60g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Mix half the yoghurt (150g) with lemon juice (2), 2 grated garlic cloves (4 cloves), paprika (5g) and salt. Coat the chicken (600g) chunks (15 min).
Kitchen note Garlic burns in seconds and goes bitter, so add it after the onions have softened and keep it moving for about a minute.
- Whisk the rest of the yoghurt with the other garlic, lemon and a pinch of salt for garlic sauce.
Kitchen note Season as you go, a little at each stage, rather than all at the end. Taste before it goes on the plate.
- Griddle the chicken until charred and cooked through (12 min).
Kitchen note Pat chicken dry with kitchen roll before it goes in the pan. Dry skin crisps, wet skin steams. And don't keep poking it.
- Wrap with tomato, gherkins (60g) and lots of garlic sauce.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.