Dill & Lemon Yoghurt with Crispy Chicken Lettuce Wraps

Serves 2

Dill & Lemon Yoghurt Dressing
4 tbs Non fat Greek Yoghurt
1 tbs lemon juice
3 tbs fresh chopped dill
1/2 tsp crushed garlic

Breadcrumbs Mixture
1/2 cup breadcrumbs
1 tsp dried oregano
1 tsp dried chilli flakes
salt and pepper to taste

200g chicken fillet cut into 6 pieces
1 egg white lightly beaten
cooking oil spray
6 lettuce leaves ( for wraps)
1/2 small carrot thinly sliced ( use potato peeler)
Dill sprigs to serve

Nuts & Bolts

1. Preheat oven to 220c. Line oven tray with baking paper.

2. Combine breadcrumbs, chilli, oregano and salt and pepper, mix well.

3.Dip chicken into lightly beaten egg white and then dip into breadcrumb mixture. Press well to coat all the chicken. Lightly spray chicken with cooking oil spray. Bake for 15 minutes or until chicken is cooked.

4. Whilst chicken is cooking, combine yoghurt, lemon juice, dill and garlic season to taste.

5. Serve chicken in lettuce topped with sliced carrot and yoghurt dressing and a sprig of dill.

Calories per serving : 407