Three C's Chicken - Citrus, Chilli and Coriander

Ingredients

• 2 chicken breasts
• 1 lemon (or lime)
• 2 fresh red chilies (or one teaspoon hot chilli powder)
• 2 garlic cloves
• sunflower oil
• 4 tablespoons coriander, fresh chopped
• 200 ml Greek yogurt (or soured cream)
• 4 flour tortillas
• lettuce
• spring onion
• cucumber

Directions

1. 1

   Finely chop the garlic and chillis and put them in a medium -sized mixing bowl. Juice the entire lemon (or lime) and pour into the bowl. Stir until well mixed.

2. 2

   Chop the chicken breasts into thin strips. Put these into the bowl and stir until the marinade covers all the meat.

3. 3

   Cover bowl and leave for as long as you can - preferably overnight - so that the flavours soak well into the chicken.

4. 4

   Heat some sunflower oil in a frying pan, then tip the chicken and all the juice in to fry on a low heat. Stir frequently.

5. 5

   While the chicken cooks, mix the coriander into the greek yoghurt (or soured cream).

6. 6

   Now shred the lettuce, cucumber and spring onions.

7. 7

   When the chicken has browned slightly on all sides, the marinade should have evaporated, leaving a delicious sticky residue in the frying pan! This can now be divided between the 4 flour tortillas.

8. 8

   Into each tortilla, put a big dollop of yoghurt dressing, some salad, and then roll up.

9. 9

   Chop each wrap in half, on a diagonal line. Arrange them on the plate --

10. 10

    Now eat!