Fried chicken, fresh tomatoes, toasted pita breads and tzatziki– so good you’ll be able to dream for a minute of sitting in a Greek taverna under the bougainvillea.
Squeeze the lemon juice into a large mixing bowl and combine with the yoghurt, salt and pepper. Add the chicken pieces and coat well. Cover and refrigerate for 30 minutes or overnight.
Heat a large non-stick pan over medium to high heat and add one tablespoon of olive oil. Cook the chicken in batches, making sure not to crowd the pan. Shake off any excess yoghurt mixture before cooking. Cook for about five minutes a side or until cooked through.
Gently warm the pita breads in the oven for a few minutes (you can also microwave them for 30 seconds) as this allows you to shape them more easily.
To assemble, generously spoon Tzatziki and pesto on top of the warmed pita bread. Top with tomatoes, red onion and sliced chicken. Fold the pitas and wrap in parchment paper. Serve immediately.
