I was thinking up ways to turn a bag of Linda McCartney Pulled Chicken into lunch other than making tacos. I decided that this time I’d go a little Mediterranean and use seasoning inspired by Greek food. Although we used wraps this time this would also make a great stuffing for pita breads or even those folded flatbread thingies. Add in the salad of your choice — here we’ve gone for rocket — and you’ve got yourself lunch. This recipe makes enough filling for two.
1 teaspoon olive oil
1 clove of garlic crushed
2 teaspoon dried oregano
Half a bag of Linda McCartney Pulled Chicken
A pinch of salt
Juice of half a lemon
A wrap and some salad, to serve
Heat the oil in a frying pan and add the garlic when hot. When the aroma of the garlic is released, after about 30 seconds or so, add the chicken and a pinch of salt.
Cook for four minutes, stirring every now and then to prevent sticking.
Add the lemon juice and a tablespoon of water to help plump up the chicken. Cook for a further three minutes.
Wrap it all up.