432g (15oz) skinless and boneless chicken breasts
1 red onion
2 lemons (for their juice)
150ml (5.2fl oz) dry white wine
1 tablespoon of fresh tarragon, chopped
Black pepper (to season)
125g (4.4oz) Greek yoghurt
Cut the chicken breasts into cubes and sliced the red onion into thin crescents. Heat 4 tablespoons of olive oil and add the red onions. After 2 minutes, add the chicken breasts. Once almost cooked through, add the lemon juice, white wine and bring to a boil. Turn down heat to thicken for a few minutes and then finish by adding the tarragon.
Separate the lettuce leaves and wash thoroughly. Pour the Greek yoghurt into two separate pots as dips (or you can drizzle on top of the chicken). Finally wrap the chicken in the lettuce leaves and enjoy!
|Food Group||Food item|
|WHITE MEAT, POULTRY OR OTHER||Chicken: roast,stews or casserole|
|EGGS & DAIRY||Yoghurt, full fat or Greek|
|OILS AND FATS||Olive oil and Margarine|
|DRINKS||Wine, white,red or rose|
|FRUIT||Other (will need to write lemon in)|