• ½ tbsp olive oil
  • ½ tsp dried oregano
  • 1½ garlic cloves, crushed
  • ½ lemon, juiced
  • ½ tsp runny honey
  • 4 skinless and boneless chicken thighs
  • 2 tbsp Greek yogurt
  • 8g fresh mint
  • 4 soft flour tortillas
  • 80g watercress, spinach and rocket salad
  • 1 little gem lettuce
  • 40g pomegranate seeds


  1. 1

    Whisk together the olive oil, oregano, 1 garlic clove, lemon juice and honey in a bowl. Add the chicken thighs, cover with clingfilm and put in the fridge to marinate for at least one hour, and preferably overnight. 

  2. 2

    Turn your grill on to high. Line a baking tray with foil and carefully place the chicken thighs on it. Pour over any remaining marinade. Put under the grill and cook for 6 minutes until slightly brown on top. Turn over and do the same on the other side. Cook until no longer pink in the middle, then leave to rest for 5 minutes.

  3. 3

    Add the yogurt, mint and remaining garlic to a food processor and blitz for 1 minute until mixed. Taste and add more mint if needed. 

  4. 4

    Heat a frying pan over a medium-high heat. When hot, add a tortilla and heat until slightly browned, then carefully turn and do the same on the other side. Serve the tortillas with the chicken, minty yogurt, salad and pomegranate seeds.

Nutritional Details

Each serving provides
  • Energy 1235kj 295kcal 15%
  • Fat 12.0g 17%
  • Saturates 3.8g 19%
  • Sugars 3.7g 4%
  • Salt 0.66g 11%

% of the Reference Intakes

Typical values per 100g: Energy 712kj/170kcal

Each serving provides

24.0g carbohydrate 2.5g fibre 22.5g protein

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