Chicken & Mozzarella Lavash Melt

Ingredients

• 1 (50 g) large egg
• 1/2 cup (120 g) plain Greek yogurt, 2%
• 1 tbsp (4 g) parsley, chopped
• 1 (50 g) whole wheat lavash
• 3/4 tsp (4 ml) extra-virgin olive oil
• 3 oz (85 g) cooked chicken breast, shredded
• 3 tbsp (22 g) mozzarella, grated
• 1/2 (60 g) tomato
• 3/4 cup (15 g) arugula

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Method

1. Beat the egg with a third of the yogurt and the parsley — only a third, or the filling runs out of the fold. No salt in this one: the lavash and the mozzarella have seasoned it between them.
2. Brush a pan with the oil, lay the lavash in it, spread the mixture over half of it, then the chicken, mozzarella and tomato. Fold the bare half over and press down.
3. Cook over medium-low, covered, 5 minutes a side, until the cheese has melted and both faces are crisp. Open it up, tuck the arugula in, and serve the rest of the yogurt alongside.