Ingredients

Chicken - meat from 1 whole rotisserie chicken roughly shredded - 3 tbsp sunflower oil - 2 cloves minced garlic - 1 tsp dried oregano - 1 tsp paprika - 1 tsp salt - 1 tsp black pepper - 1 tbsp fresh lemon juice about the juice from half a lemon - 1 tbsp red wine vinegar - 1 tbsp honey - 1/4 cup chicken stock

To Serve - 4 warmed Greek flatbreads - 2 Romaine or little gem lettuce shredded - ¼ cucumber chopped into small chunks - 8 cherry tomatoes quartered - ½ red onion sliced into thin slices - 4 tbsp tzatziki - ¼ tsp dried oregano

Directions

1. Preheat the grill (or broiler if you’re in the USA) to high
2. Place the shredded chicken in a bowl and add the oil, garlic, oregano, paprika, salt, pepper, lemon juice, red wine vinegar, and honey.
3. Toss it all together until the chicken is thoroughly coated.
4. Transfer to a baking tray spread it out to an even layer.
5. Place under the grill (or broiler) and grill for 3-4 minutes, until the edges start to get crispy.
6. Now ladle over half of the chicken stock, toss everything together and place back under the grill again for another 3-4 minutes, until the edges start to get crispy.
7. Repeat for a final time, adding the remaining stock over the chicken, tossing the chicken and placing back under the grill for a final 1-2 minutes, until the chicken is juicy but with crispy bits in there too.
8. Turn off the grill and put the chicken to one side.
9. Place warmed Greek flatbreads on plates. Top with shredded lettuce, cucumber pieces, chopped tomatoes and sliced red onion.
10. Then spoon the chicken on top of the lettuce, in a line, down the centre of the flatbreads.
11. Spoon over tzatziki and sprinkle on dried oregano, then roll up the flatbreads (you can secure with some foil or baking parchment) and serve.