Seasoned chicken wrap with herby yogurt sauce

Slice one chicken breast in half, cut the halves into strips and then into cubes.

Season the chicken with a five gram drizzle of oil and a big sprinkle each of salt, oregano and red chili flakes, plus freshly cracked black pepper, and mix.

Sear the chicken on one side in a ripping hot pan for a couple of minutes before flipping.

Thinly slice lettuce, slice tomatoes and sprinkle the slices with a little salt.

Set a bowl on a scale and mix 100 grams plain nonfat yogurt, 20 grams low fat mayo and the juice from a slice of lemon.

Season the sauce with dried dill, dried oregano, black pepper and garlic powder.

Spread one third of the sauce over a lavash bread.

Add 150 grams of the cooked chicken, the sliced tomatoes, lettuce and pickled onions, crumble 10 grams of feta over, and wrap it tightly.

To make it ahead, wrap it again in aluminum foil and keep it in the fridge; slice it in half to eat.