Sometimes, nothing beats a simple wrap (that's full of flavour) for supper, and this one is a winner. Tzatziki gets topped with griddled halloumi, chicken and a tomato salad for a fresh addition - all wrapped up in a fluffy flatbread.
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Yields:
4
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Cal/Serv:
723
Ingredients
250 g halloumi, cut into finger-sized strips
3 skinless chicken breasts, cut into finger-sized strips
1 Tbsp. olive oil
For the tzatziki
175 g natural yogurt
75 cucumber, seeds discarded and finely chopped
Small handful fresh mint leaves, finely sliced
Finely grated zest 1/2 lemon
For the salad
1 red pepper, deseeded and thinly sliced
50 g pitted black olives, halved
1 small red onion, thinly sliced
4 ripe tomatoes, roughly chopped
1 tsp. dried oregano
1 Tbsp. olive oil
75 g feta, crumbled
To serve
4 flatbreads
Directions
Step 1Make the tzatziki by mixing all the ingredients with some seasoning. Set aside. Next make the salad by mixing all the ingredients and some seasoning in a bowl. Set aside.
Step 2Heat a large griddle pan over medium-high heat. Toss the halloumi in 1/2tbsp oil and season with some freshly ground black pepper. Griddle for 5min, turning halfway through, until charred and golden. Remove to a plate.
Step 3Put the chicken breasts between 2 sheets of baking parchment and bash with a rolling pin to flatten slightly. Brush all over with the remaining 1/2tbsp oil and season well. Griddle for 10min, turning halfway, or until cooked through. Slice into strips.
Step 4To serve, warm the flatbreads in the oven or on the griddle, if you like. Spread over a little tzatziki and top with chicken, halloumi and salad. Serve with remaining tzatziki.
If you want to make this wrap recipe vegetarian, then simply leave out the chicken and add more halloumi.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
