4 skinless chicken breasts
200g lactose free yogurt
juice and zest 1 lemon
1 tsp allspice
2 tsp olive oil
1 tbsp garlic infused oil
25g pine nuts, toasted
small bunch parsley, finely chopped
2 tomatoes, diced
½ cucumber, diced
4 large gluten free tortilla wraps or large gluten free flatbreads
mixed salad, to serve
Lay the chicken breasts on a sheet of baking parchment, cover with another sheet of parchment, then flatten by bashing them with a rolling pin.
Mix half the lactose free yogurt in a large bowl with half the lemon juice, the lemon zest, allspice, olive oil, garlic infused oil and a pinch of salt.
Mix thoroughly, then stir in the chicken, making sure it is well coated in the mixture. Cover and chill for 30 mins to marinate.
Heat a griddle pan over a high heat and cook the chicken for 5-6 mins each side or until cooked through (you may need to do this in batches).
Transfer to a board and slice. Spread the rest of the lactose free yogurt over the gluten free wraps and fill with the pine nuts, cooked chicken, parsley, tomatoes and cucumber.
Drizzle over the rest of the lemon juice and roll up. Put the wraps back on the griddle pan for 30 secs each side to lightly toast, then serve with a mixed salad.
Recipe adapted from: Good Food