Chicken Wraps With Creamy Herb Sauce [1]

Quick and tasty wraps made with succulent marinated chicken, griddled or barbecued, and crisp salad, drizzled with a creamy dressing made with fresh herbs.

2 tablespoons of olive oil

1 tablespoon of dark soy sauce

1 tablespoon of balsamic vinegar

Worcestershire sauce

2 teaspoons of runny honey

1 or 2 lemons

2 cloves of garlic

salt and black pepper

400-450g chicken breast fillets

2 tablespoons of Greek yoghurt

3 tablespoons of light mayonnaise

A few sprigs of fresh parsley

A handful of fresh chives

A few crisp lettuce leaves

2 large vine tomatoes

A quarter of a cucumber

Servings

Person

1

In a large bowl, mix together the olive oil, soy sauce, balsamic vinegar, honey, 2 teaspoons of Worcestershire sauce and one and a half tablespoons of lemon juice. Peel, crush and stir in the garlic and season with salt and pepper..
2

Slice the chicken fillets into strips and place in the marinade, stirring so that they are well coated. Cover and chill in the fridge for 4 or 5 hours.
3

To make the sauce, mix together the yoghurt, mayonnaise, half a teaspoon of Worcestershire sauce and 1 teaspoon of lemon juice with finely chopped parsley and chives then season to taste. Chill whilst the chicken is cooking.
4

When you are ready to eat, cook the chicken strips in a medium hot griddle pan, or on a barbecue, for about 8 or 10 minutes, or until cooked right through, turning once.
5

Meanwhile, finely slice the lettuce, tomatoes and cucumber and warm the wraps.
6

Arrange the salad and chicken in the wraps, drizzle with herb sauce, and roll up, sealing the ends. Slice each wrap in half diagonally and serve.