Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Season the chicken breast with 1 tsp salt, 1 tsp pepper and the 20 ml of olive oil and grill in a very hot pan for 5 to 6 minutes per side, until golden and no longer pink in the centre; rest for 5 minutes and shred with two forks.
- Mix the Greek yogurt with the finely chopped garlic clove and let it stand for 5 minutes in the fridge, so the garlic flavours the sauce.
- Split the rolls and spread both halves with the yogurt sauce.
- Slice the tomato into rounds about 0.5 cm thick and fill each roll with the shredded chicken, 2 to 3 washed and well-drained lettuce leaves and 2 to 3 tomato slices.
- Close, press lightly and serve.
Shopping tip
Use leftover roasted or grilled chicken. A rustic bread holds the filling better.
Where it fits in your week
Quick enough for a weeknight.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.