Three C's Chicken - Citrus, Chilli and Coriander

• 2 chicken breasts
• 1 lemon (or lime)
• 2 fresh red chilies (or one teaspoon hot chilli powder)
• 2 garlic cloves
• sunflower oil
• 4 tablespoons coriander, fresh chopped
• 200 ml Greek yogurt (or soured cream)
• 4 flour tortillas
• lettuce
• spring onion
• cucumber

1. Finely chop the garlic and chillis and put them in a medium -sized mixing bowl.
2. Juice the entire lemon (or lime) and pour into the bowl.
3. Stir until well mixed.
4. Chop the chicken breasts into thin strips.
5. Put these into the bowl and stir until the marinade covers all the meat.
6. Cover bowl and leave for as long as you can - preferably overnight - so that the flavours soak well into the chicken.
7. Heat some sunflower oil in a frying pan, then tip the chicken and all the juice in to fry on a low heat.
8. Stir frequently.
9. While the chicken cooks, mix the coriander into the greek yoghurt (or soured cream).
10. Now shred the lettuce, cucumber and spring onions.
11. When the chicken has browned slightly on all sides, the marinade should have evaporated, leaving a delicious sticky residue in the frying pan!
12. This can now be divided between the 4 flour tortillas.
13. Into each tortilla, put a big dollop of yoghurt dressing, some salad, and then roll up.
14. Chop each wrap in half, on a diagonal line.
15. Arrange them on the plate --
16. Now eat!

chicken breasts, lemon, fresh red chilies, garlic, sunflower oil, coriander, yogurt, flour tortillas, spring onion, cucumber

Taken from www.food.com/recipe/three-cs-chicken-citrus-chilli-and-coriander-299706 (may not work)