Ingredients (Serves 10)

10 Lebanese flatbreads

10 chicken breasts

6 garlic cloves

2 tablespoon za’atar

2 tablespoon ground coriander

2 tablespoon ground cumin

1 tablespoon salt

1/2 tablespoon black pepper

Juice of 2 lemons

6 tablespoon olive oil

Garlic mint sauce

500g Greek yoghurt

4 cloves garlic, crushed

1 tablespoon mint sauce

Squeeze of lemon juice

Salt and pepper

20gm fresh mint

Fattoush side salad

6 baby gem lettuce, thinly sliced

2 red onion very thinly slices

½ bunch flat-leaf parsley chopped

½ bunch coriander chopped

½ bunch mint chopped

Handful rocket

200g radishes thinly slices

Garnish for flatbread

Thinly sliced red cabbage

Small handful of Fattosuh salad

Method

1.Cut the chicken breasts in half horizontally to make 2 thin steaks no thicker than 1 cm/ 2/5″ each then slice into 3 cm strips (goujons). Combine the marinade ingredients in a large bowl and mix well. Marinate overnight or up to 24 hours. It can be frozen in the marinade.

2. Make the yoghurt dressing (just mix all the ingredients together in a bowl and set aside).

3. Cook the chicken on the plancha (3 mins on each side) and then rest on a warm plate.

4. Place the Lebanese flatbread on the plancha (for 1 minute).

5. Place the chicken on top of the flatbread, pour over 2 tablespoons of minted yogurt, sprinkle over some red sliced cabbage, add a little bit of Fattoush salad and a tablespoon of za’atar dressing.

6. Then roll up the flatbread and use paper to secure tightly.