You’ll Need
For the Chicken
600g chicken thigh fillets, sliced
2 tbsp Greek yoghurt
1 tbsp olive oil
2 garlic cloves, finely grated
1 tsp smoked paprika
1 tsp dried oregano
1 tsp ground cumin
½ tsp ground coriander
Juice of ½ lemon
1 tsp sea salt
½ tsp black pepper
To Build
4 Greek-style flatbreads
1 little gem lettuce, shredded
½ cucumber, diced
2 tomatoes, diced
½ red onion, finely sliced
Garlic Yoghurt Sauce
200g Greek yoghurt
1 garlic clove, finely grated
Juice of ½ lemon
1 tbsp chopped fresh dill or parsley
Pinch of salt
Optional but Dangerous
Crumbled feta
Pickled red onions
Chilli flakes
Air-fried chips
Method
Preheat your air fryer to 200°C.
In a large bowl, mix together the Greek yoghurt, olive oil, garlic, smoked paprika, oregano, cumin, coriander, lemon juice, salt and black pepper.
Add the sliced chicken and coat thoroughly. Leave to marinate for 20–30 minutes if you've got time.
Arrange the chicken in a single layer in the air fryer basket.
Air fry for 12–14 minutes, shaking halfway through, until lightly charred around the edges and fully cooked.
Meanwhile, mix together all of the garlic yoghurt sauce ingredients until smooth.
Warm the flatbreads in the air fryer for 1 minute.
Spread each flatbread with a generous spoonful of the garlic yoghurt sauce.
Top with shredded lettuce, cucumber, tomato, red onion and the hot chicken.
Finish with extra garlic yoghurt, crumbled feta and a pinch of chilli flakes if using.
Fold, load up and serve immediately.