Chicken gyros

Ingredients

Cooked chicken breast (leftovers)
small garlic clove -crushed
½ tsp dried oregano
2 tbsp Greek yogurt
10 cm piece cucumber, grated, excess juice squeezed out
2 tbsp chopped mint, plus a few leaves to serve
2 wholemeal pitta breads
2 tomatoes, sliced

Directions

Cut the chicken into small pieces.  Heat a non-stick frying pan and cook the chicken add garlic, oregano and some pepper. Meanwhile, make tzatziki mix the yogurt, cucumber and mint.

Cut the tops from the pittas along their longest side and stuff with the chicken, tomato, pepper and tzatziki.  If taking to the office for lunch, pack the tzatziki in a separate pot and add just before eating to prevent the pitta going soggy before lunchtime.

Chicken roll-ups

Ingredients

1 wrap or tortilla

 

1-2 tbsp houmous

3 fat slices cooked chicken breast (Leafovers)

¼ avocado, taken out of its skin

3 cherry tomatoes

cheddar,  grated to make about 1 tbsp

Directions

Put a wrap on a board or plate. Spread the houmous onto the middle of it using a spoon or butter knife.

Tear up the chicken in a line to the middle of the wrap. Chop the avocado and put it next to the chicken.

Squish the tomatoes onto the wrap by squeezing them and tearing them in half.  Sprinkle on some cheese.

Roll up the wrap and press it down firmly.

Hoisin wrap

Ingredients

200g cooked turkey or chicken (leftovers), cut into strips

2 flour tortillas

4 tbsp hoisin sauce

1 cucumber, deseeded and shredded

4 spring onions, trimmed and finely shredded

 

Directions

Heat a non-stick frying pan mix the chicken with half of the hoisin sauce. Warm the tortillas under the grill or according to pack instructions. Spread the tortillas with the rest of the hoisin sauce, and then use to wrap up the turkey or chicken with the cucumber and onions.