Lemon Chicken & Yogurt Flatbread

1. Place the chicken in a bowl. 

2. Pare strips of zest from the lemon using a vegetable peeler, and put to one side.

3. Juice the lemon into a separate bowl as to the chicken. 

4. Add the peel and half the juice to the bowl with the chicken, along with the oregano, garlic, cinnamon and olive oil. 

5. Stir well, then cover and chill for an hour in the fridge. 

6. The lemon juice will start to ‘cook’ the chicken, so don’t leave for longer.

7. If you are using a barbecue, wait until the coals turn white. Thread the chicken strips onto a couple of metal skewers to stop them falling through the grate, then grill for a couple of minutes each side. 

8. If you are using the stove, heat a griddle pan.

9. Then place the chicken strips onto the pan and cook for 5- 10 minutes (no need for the skewers).

10. Warm the flatbreads on the edge of the barbecue or on the griddle, for a minute (You can place the flatbreads in a toaster to warm through too if you would prefer).

11. Transfer the flatbreads to the plates and spread each with 1 TBSP yogurt. 

12. Divide the chicken strips between them, then dot on the remaining yogurt and sprinkle over the pepper and lettuce. 

13. Fold the flatbreads and enjoy.