Oregano chicken wraps with tzatziki

Serves: 4 Prepare & Cook:


  • 2 SpinneysFood Organic Cucumbers
  • 150g natural yogurt
  • zest and juice of 2 lemons, plus wedges to serve
  • 2 tbsp chopped mint, plus handful leaves
  • 10g fresh oregano, leaves picked
  • 4 garlic cloves
  • 4 SpinneysFood Chicken Breasts
  • 2 tsp SpinneysFood Fine Cumin
  • 4 wholemeal Arabic breads
  • lamb’s lettuce, to serve


  1. For the tzatziki, grate a cucumber into a bowl. Sprinkle with salt and use your hands to squeeze out as much water as possible. Discard the liquid.
  2. In another bowl, combine 100g yogurt and the zest and juice of 1 lemon. Stir in the grated cucumber and chopped mint, then transfer to the fridge.
  3. Tip the oregano, garlic and mint leaves into a mortar and pestle. Add 1 tsp salt and the remaining lemon zest and juice then pound to a paste.
  4. Light the barbecue. Put the chicken, garlic paste, remaining yogurt and the cumin in a bowl. Mix well to coat, then marinate for 25 minutes.
  5. Grill the chicken on the barbecue for 15 minutes, turning and basting occasionally, until charred and cooked through. Transfer to a board, rest for 10 minutes then slice.
  6. Warm the Arabic bread on the barbecue and peel the remaining cucumber into ribbons.
  7. To assemble the wraps, top the bread with slices of chicken, the lamb’s lettuce and cucumber ribbons. Secure with cocktail sticks, if you like, and serve with tzatziki and lemon wedges.

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