500 g skinless chicken breast fillet, cut into thick strips
¾ cup (180g) Greek style yoghurt
1 Lebanese cucumber seeded and diced
½ tsp garlic granules
4 large flat breads
100 g lettuce leaves
150 g roasted red pepper, store bought, sliced
Pre-heat oven to 220°C (200˚C fan forced).
Combine the Baharat Street Food Seasoning, oil, lemon juice and the white wine vinegar in a large bowl. Add the chicken and coat in the marinade, transfer to a foil lined baking tray and cook for 15 minutes, or until cooked through and slightly charred on the outside.
Meanwhile combine the yoghurt with the cucumber and garlic granules.
Warm the flatbreads as per pack directions and slice the cooked chicken. Arrange the lettuce, peppers and chicken equally between the flatbreads, spoon over the garlic yoghurt and serve with potato wedges.