Ingredients

The following ingredients have 4 Servings
  • Meat from 1 whole rotisserie chicken (roughly shredded)
  • 3 tbsp sunflower oil
  • 2 cloves minced garlic
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp fresh lemon juice (about the juice from half a lemon)
  • 1 tbsp red wine vinegar
  • 1 tbsp honey
  • 60 ml (1/4 cup) chicken stock
  • 4 Warmed Greek flatbreads
  • 2 Romaine or little gem lettuce (shredded)
  • ¼ cucumber (chopped into small chunks)
  • 8 cherry tomatoes (quartered)
  • ½ red onion (sliced into thin slices)
  • 4 tbsp tzatziki (try my homemade version)
  • ¼ tsp dried oregano

Instruction

  • Preheat the grill (or broiler if you’re in the USA) to high
  • Place the shredded chicken in a bowl and add the oil, garlic, oregano, paprika, salt, pepper, lemon juice, red wine vinegar and honey.
  • Toss it all together until the chicken is thoroughly coated.
  • Transfer to a baking tray spread it out to an even layer.
  • Place under the grill (or broiler) and grill for 3-4 minutes, until the edges start to get crispy.
  • Now ladle over half of the chicken stock, toss everything together and place back under the grill again for another 3-4 minutes, until the edges start to get crispy.
  • Repeat for a final time, adding the remaining stock over the chicken, tossing the chicken and placing back under the grill for a final 1-2 minutes, until the chicken is juicy but with crispy bits in there too.
  • Turn off the grill and put the chicken to one side.
  • Place warmed Greek flatbreads on plates. Top with shredded lettuce, cucumber pieces, chopped tomatoes and sliced red onion. Then spoon the chicken on top of the lettuce, in a line,down the centre of the flatbreads.
  • Spoon over tzatziki and sprinkle on dried oregano, then roll up the flatbreads (you can secure with some foil or baking parchment) and serve.