2 chicken breasts, skin removed
salt and freshly ground black pepper
1 tsp olive oil
125ml/4½fl oz low FODMAP chicken stock
30g/1oz lactose free butter
½ lemon, juice only
2 large gluten free wraps or gluten free pitta
For the dressing
150ml/5½fl oz lactose free yogurt
1 tbsp chopped fresh mint, plus extra to garnish
1 Little Gem lettuce, shredded
1 large carrot, grated
1 tomato, sliced
Slice each chicken breast into 5-6 long strips and season with salt and freshly ground black pepper.
Heat the olive oil in a frying pan and fry the chicken breasts over a medium heat for 3-5 minutes, turning occasionally, until lightly browned.
Pour the stock over the chicken. Bring to the boil, then reduce the heat and simmer for 3-5 minutes. Add the lactose free butter and lemon juice and stir.
Simmer for 5-7 minutes, until the chicken is cooked through. (No pink should remain when the meat is cut into. If any pink remains, cook further.) Keep warm.
Warm the gluten free wraps in the frying pan for 1-2 minutes on each side. Remove and keep warm.
For the dressing, mix the lactose free yogurt and chopped mint into a clean bowl and mix well.
To serve, divide the chicken pieces between the gluten free wraps. Stuff with fresh grated carrot, mixed salad leaves, sliced tomato and any sauces. Dollop on the lactose free yogurt dressing.
Recipe adapted from: Good Food