Ingredients
- Chicken fillet — 100 g
- Lavash — 1 pcs
- Cabbage — 50 g
- Dill — 10 g
- Cucumber — 100 g
- Tomato — 100 g
- Herbes de Provence
- Greek yogurt — 15 g
Method
- If boiling the fillet, bring a pot of water to boil and add the fillet. Boil for 10-15 minutes or until fully cooked. Alternatively, you can cook the fillet on the grill, sprinkling it with Provence herbs before cooking.
- While the fillet is cooking, chop the cabbage and dill finely and mix them together in a bowl. Slice the tomato and cucumber.
- When the fillet is done, let it cool for a few minutes before slicing it into thin strips.
- Take the pita bread rounds and spread a tablespoon of Greek yogurt on each one.
- Arrange the sliced fillet, cabbage and dill mixture, tomato slices, and cucumber slices on the pita bread.
- Wrap the pita bread tightly around the ingredients.
- Serve immediately and enjoy your Greek Yogurt Pita Wrap!
Calories & macros
- Energy
- 107.9 kcal in 100 grams
- Protein
- 7.4
- Fat
- 0.7
- Carbohydrate
- 17.1
