Herby chicken gyros

• skinless chicken breast↗1 large
• rapeseed oil↗

  for brushing

• small garlic clove↗

  crushed

• dried oregano↗½ tsp tsp
• Greek yogurt↗2 tbsp tbsp
• cucumber↗10 cm piece

  grated, excess juice squeezed out

• chopped mint2 tbsp tbsp

  plus a few leaves to serve

• wholemeal pitta breads2
• red or yellow tomatoes2

  sliced

• red pepper↗1

  from a jar (not in oil), deseeded and sliced

Step-by-step instructions

1. 1

   Cut the chicken breast in half lengthways, then cover with cling film and bash with a rolling pin to flatten it. Brush with some oil, then cover with the garlic, oregano and some pepper. Heat a non-stick frying pan and cook the chicken for a few mins each side. Meanwhile, mix the yogurt, cucumber and mint to make tzatziki.

2. 2

   Cut the tops from the pittas along their longest side and stuff with the chicken, tomato, pepper and tzatziki. Poke in a few mint leaves to serve. If taking to the office for lunch, pack the tzatziki in a separate pot and add just before eating to prevent the pitta going soggy before lunchtime.