Chicken wraps with roasted vegetables and yogurt sauce.

Chicken & Roasted Vegetable Wraps

Name: Chicken & Roasted Vegetable Wraps
Yield: 6 servings
Ingredients: 750 g Chicken; 15 ml Cooking oil; 1 tsp Paprika; 1 tsp Oregano; ½ tsp Salt; Black pepper, to taste; 250 g Zucchini; 200 g Red pepper; 150 g Onion; 15 ml Cooking oil; 250 g Yogurt; 15 ml Lemon juice; 1 piece Garlic, clove; 5 g Parsley; 6 Tortilla; 150 g Cucumber

Warm tortillas filled with seasoned chicken, roasted vegetables, cucumber and a lemon-garlic yogurt sauce.

Serves 6

Ingredients

Chicken

750 gChicken
15 mlCooking oil
1 tspPaprika
1 tspOregano
½ tspSalt
Black pepper, to taste

Vegetables

250 gZucchini
200 gRed pepper
150 gOnion
15 mlCooking oil

Sauce

250 gYogurt
15 mlLemon juice
1 pieceGarlic, clove
5 gParsley

Assembly

6Tortilla
150 gCucumber

Equipment

Oven
Baking tray
Mixing bowl

Method

Heat the oven to 200°C. Cut the zucchini, red pepper and onion into pieces. Toss with the vegetable-group oil, spread on a tray and roast for 25–30 minutes.
Cut the chicken into pieces and season with the chicken-group oil, paprika, oregano, salt and black pepper. Cook until the chicken is cooked through.
Crush the garlic and mix it with the yogurt, lemon juice and parsley to make the sauce. Slice the cucumber.
Keep the chicken, roasted vegetables and sauce separate until serving. Warm the tortillas, then fill each with chicken, vegetables, cucumber and sauce.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.