Wrap with chicken and iceberg lettuce
Cut the chicken breast into thin strips.
Season the chicken with the cinnamon, salt and pepper.
Heat the olive oil in the Beka tri-lux wok and stir fry the chicken on a high heat in 5 mins until tender and brown.
Squeeze the lemon on top and let the juices evaporate.
Mix the Greek yogurt with cumin, pepper and salt.
Heat the tortillas according to package directions.
Cut the cucumber into thin slices and lettuce into thin strips.
Divide the cucumber over the wraps and scoop the iceberg lettuce and chicken on top. Scoop on Greek yogurt, and close the tortilla.
- 400 grams Chicken filet
- 2 teaspoon Olive oil
- 150 Grams Greek yoghurt
- 0,5 Head of lettuce Iceberg lettuce
- 8 Tortilla wraps
- 1 teaspoon Cumin powder
- 1 teaspoon Cinnamon powder