Delicious and fresh, this is the perfect dish for lunch or for a light evening meal. This recipe was shared by Rhodes foods. It also features on their website Rhodes. Click here for more Rhodes recipes.
Heat 1 tablespoon oil in a frying pan and gently fry the cumin for a minute to release the flavour.
Add the chilli, chickpeas and tomatoes and stir to coat in the cumin and oil.
Cook for a couple of minutes and crush slightly, then add the lime juice. Season to taste.
Gently fry the chicken strips in 1 tablespoon of oil. Season to taste.
To make the dip, stir the coriander through the yogurt.
Warm the flatbreads following pack instructions. Divide the chickpea mix and chicken strips between the flatbreads and roll them up. Serve with the yogurt dip.
The chicken fillets can be substituted with lightly fried beef fillets. To make a more substantial meal, serve with a Greek salad.