• Add the chicken and marinade ingredients to a bowl, give it stir, then cover and place in the fridge to marinade for an hour or two.
  500 g (17 1/2 oz) chicken thigh fillets, 2 tbsp olive oil, 2 garlic cloves, zest and juice of 1 medium lemon, 1/2 tsp salt, 1/2 tsp dried dill
• Add the salad ingredients to a bowl and toss everything together.
  1/2 a large cucumber, 100 g (3 1/3 cups) Cos or Romaine lettuce, 2 large tomatoes, 1/4 red onion

Griddle/Frying pan option for cooking chicken:

• When you're ready to cook your chicken, heat up a griddle pan until very hot, take your chicken out of the fridge, remove from the bag and place the chicken in a single layer on the griddle. It should start to sizzle.
• Leave to cook for a couple of minutes until browned, then using some tongs, turn over. Continue to cook until the chicken is cooked all the way through. You can test this by slicing one of the larger pieces of chicken in half, and ensuring it's hot and no longer pink in the middle.
• Squeeze on the juice of half a lemon for extra zing (optional).
  a squeeze of lemon juice

Air Fryer option for cooking chicken:

• Spray/brush your air fryer basket with oil. Add the chicken, and spray/brush on more oil. Air fry on the air fryer setting at 200C/400F for 15-18 minutes, tossing once, halfway through cooking. You can test this by slicing one of the larger pieces of chicken in half, and ensuring it's hot and no longer pink in the middle.
• Squeeze on the juice of half a lemon for extra zing (optional)
  a squeeze of lemon juice

Serving:

• Place the flatbreads onto four plates, and distribute the chicken between each wrap. Add a little of the salad, a good spoon full of the tzatziki, and a sprinkle on the feta cheese. Then roll up the wraps. Serve with the remaining salad and Tzatziki.
  4 Greek-style flatbreads (or homemade flatbreads), 100 g (3 1/2 oz) feta cheese, Tzatziki