INGREADIENT

• 500 g frozen potato chips
• 200 g (fillets) chicken thighs cut in half
• 2 tsp olive oil
• 1/2 tsp dried oregano
• 2 cloves garlic crushed
• 1/3 cup Greek yoghurt
• 1 tbs lemon juice
• 2 pita bread
• 2 tomato sliced
• 1/2 red onion thinly sliced
• 2 tbs fresh mint torn leaves only
• 1 tbs chilli sauce *optional

Direction

1. Prepare frozen chips following packet directions.
2. Combine chicken, olive oil, oregano and two-thirds of garlic in a bowl. Season with salt and pepper, to taste.
3. Combine yoghurt, remaining garlic and 2 teaspoons lemon juice in another bowl. Season with salt and pepper, to taste.
4. Heat a chargrill pan or barbecue on medium to high heat. Cook chicken for 3-4 minutes each side or until lightly charred and cooked through. Transfer to a board. Drizzle with remaining lemon juice and cut into strips.
5. Chargrill pita bread until warm and lightly charred.
6. Top warm bread with tomato, onion, chips and chicken. Drizzle over yoghurt dressing and chilli sauce (optional). Sprinkle with torn mint leaves.