4 medium chicken breast fillets
6 tbsp Bitton Moroccan Spice
1 tbs olive oil
4 turkish bread rolls
4 tsp natural yoghurt
100g mixed lettuce
1 spanish onion, finely sliced
1 tomato, sliced
Bitton Lemon Dressing to taste
Preheat the oven to 180 degrees
Place the chicken into a bowl and add 4 tablespoons of Moroccan Spice. Allow to marinate in the fridge for at least 2 hours.
To cook the chicken, place a large frying pan over a medium heat. When hot, add the chicken and seal on each side for 2 minutes. Place the chicken onto a baking tray and into the oven for 5 minutes or until cooked. Remove, allow to cool slightly and slice.
Meanwhile, place the lettuce, Spanish onion and tomato into another bowl, add lemon dressing to taste and gently toss. Set aside until required.
Slice the Turkish roll in half and spread the remaining Moroccan Spice evenly over both sides and lightly toast in the oven. Then spread the yoghurt onto both sides of the roll, add the chicken slices and top with salad. Repeat with the remaining rolls.