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Fish Souvlaki Wrap

Created by ImPat on February 15, 2016

20 gram baby spinach leaves (1 cup)
1 small tomato, halved, thinly sliced
70 grams cucumber (1/2 small Lebanese cucumber, peeled into ribbons)
2 tablespoons Greek yogurt (with cucumber and dill dip, Obela brand recommended)

Step 1: Preheat a chargrill plate on medium high.
Step 2: Combine fish, oregano and oil in a small bowl.
Step 3: Thread fish onto 2 small metal or bamboo skewers.
Step 4: Spray pita bread with cooking spray.
Step 5: Add bread to the chargrill and cook for 1 to 2 minutes on each side or until slightly charred and transfer to a plate and set aside.
Step 6: Add fish skewers to chargrill and cook for 4 to 5 minutes, turning occasionally, or until fish is just cooked.
Step 7: Arrange spinach, tomato and cucumber on pita bread.
Step 8: Remove fish from skewers and arrange on top of salad and drizzle over yoghurt dip and fold over pita bread and serve.
Step 9: TIP - if you prefer, you can replace the oregano with dried mixed herbs and the Obela yoghurt dip with low-fat Greek style plain yoghurt and add some chopped dill and a squeeze of lemon juice.