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This classic Greek sandwich is perfect when you want a light and healthy lunch. Wrap each sandwich in parchment paper or foil to keep ingredients intact.
Serves: 6


1 tomato
4 skinless, boneless chicken breasts
½ tsp each dried basil and oregano leaves
½ tsp each salt and pepper
2 tsp olive oil
6 large flour tortillas
½ cup tzatziki
⅔ cup roasted red pepper strips
2 cups arugula or baby spinach leaves

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Thinly slice tomato, and then slice each slice into quarters. Slice chicken into thin bite-size strips. Stir basil with oregano, salt and pepper. Sprinkle over chicken. Add oil to a non-stick frying pan set over medium-high heat. Stir-fry chicken until cooked through, about 4 minutes.

  2. Spread each tortilla with tzatziki. Divide chicken evenly between tortillas, placing in the centre of bottom third. Top with tomato slices, followed by red pepper strips then arugula or spinach leaves. Wrap each tortilla to enclose filling. Recipe can easily be halved or doubled.