Method

Step 1

Preparation: Prepare all ingredients as indicated above. Place the chicken fillets in a large bowl, add lemon zest and HALF the lemon juice, dried oregano, garlic, ground cinnamon and a few glugs of olive oil and salt & pepper. Mix well, cover and set aside.

Step 2

Flatbread: Place the self-raising flour and yoghurt (see quantity above) in a large mixing bowl. Mix well until the dough starts to form (use your hands or a wooden spoon). When the dough is holding together nicely, dump it out onto a lightly floured kitchen counter. Knead it just a little bit. Divide into pieces (one for each serving). Maintaining a light dusting of flour on the kitchen counter and using a rolling pin (or bottle of wine), roll out each piece just under 1cm thick and about 20cm in diameter. Place a non-stick griddle/frying pan on high heat. Let it get quite hot. Dry fry each flatbread for 2 minutes on each side. Remove and set aside.

Step 3

Chicken: Heat a frying/griddle pan on medium to high heat. Cook the chicken fillets for 2 – 3 minutes on each side. Don’t overlap the chicken in the pan. If your pan is small, rather cook the chicken in batches. Once the chicken is cooked remove from the pan, set aside.

Step 4

Serve: Place a flatbread on each plate and spread each with ½ tbsp yoghurt. Divide the chicken strips between the flatbreads, then dot on the remaining yogurt and sprinkle over the bell peppers and lettuce. Serve immediately.