Categories: February

Ingredients

• 1 garlic clove, crushed
• 2 tbsp lemon juice
• 5 tbsp olive oil
• 6 boneless, skinless chicken thighs, diced
• 4 wholemeal flatbreads or flour tortilla wraps
• 4 large cos lettuce leaves
• 2 ripe tomatoes, sliced
• 1 large pickled cucumber, sliced thinly lengthways
• 10g fresh basil leaves
• 15g fresh parsley leaves
• 10g fresh mint leaves
• 1 tbsp capers, drained and rinsed
• 2 anchovy fillets in oil, drained and roughly chopped
• 2 spring onions, roughly chopped

Directions

1. Mix the garlic, 1 tbsp lemon juice and 1 tbsp oil in a bowl. Coat the chicken in the marinade, cover, and chill for at least 2 hours.

2. Make the salsa verde. Put the herbs in a small food processor with the capers, anchovies and spring onions. Add the remaining lemon juice and olive oil and whizz it all together. Season to taste with black pepper.

3. Preheat the grill to high. Season the chicken pieces and thread onto metal skewers. Place on a lightly oiled grill rack and grill for 4-5 minutes each side until cooked through and lightly charred. Set aside to cool slightly, then remove the meat from the skewers.

4. Meanwhile, wrap the flatbreads in foil and heat under the hot grill for 5 minutes, or until warmed through.

5. Lay a cos leaf across the middle of each flatbread. Place a couple of tomato and pickle slices in the middle, then drizzle over the salsa. Top with the chicken, roll up and secure with cocktail sticks.

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