Greek-Style Chicken Gyros Bar

• While the wedges are baking, finely chop garlic. Thinly slice red onion (see ingredients). Slice tomato and lemon into wedges. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside. • In a medium bowl, combine chicken breast strips, paprika spice blend, oregano and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken strips until browned and cooked through, turning occasionally, 6-8 minutes. • Remove from heat, then add the honey and a squeeze of lemon juice, tossing to coat. TIP: Chicken is cooked through when it is no longer pink inside.

• While the chicken is cooking, in a small bowl, combine garlic, olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a pinch of salt and pepper. Set aside. • Spread mini flour tortillas out evenly on second lined oven tray (don’t worry if they overlap) and brush or spread with some garlic oil. • Bake until golden, 5-10 minutes.

• In a large bowl, combine mixed salad leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.